court-bouillon

[koor-bool-yon, -yawn, kawr-, kohr-; Fr. koor-boo-yawn]

court-bouil·lon

[koor-bool-yon, -yawn, kawr-, kohr-; Fr. koor-boo-yawn]
noun, plural courts-bouil·lons [koor-bool-yonz, -yawns, kawr-, kohr-; Fr. koor-boo-yawn] . French Cookery.
1.
a vegetable broth or fish stock with herbs, used for poaching fish.
2.
a rich soup containing wine.

Origin:
1715–25; < French: a preparation of salted water, white wine, herbs, and various other ingredients, in which fish, shellfish, or vegetables are cooked; literally, short broth
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Court-bouillon is always a great word to know.
So is lollapalooza. Does it mean:
an extraordinary or unusual thing, person, or event; an exceptional example or instance.
a scrap or morsel of food left at a meal.
Collins
World English Dictionary
court-bouillon (ˈkʊətˈbuːjɒn, French kurbujɔ̃)
 
n
a stock made from root vegetables, water, and wine or vinegar, used primarily for poaching fish
 
[from French, from court short, from Latin curtus + bouillon broth, from bouillir to boil1]

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