court bouillon

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See also: court-bouillon

English[edit]

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Etymology[edit]

French, literally "short broth".

Noun[edit]

court bouillon (plural court bouillons or courts bouillons)

  1. A seasoned, aromatic liquid, such as a mixture of water with wine or vinegar and spices and vegetables, used for poaching fish, meat, seafood, or vegetables.

Translations[edit]