courts bouillons

court-bouillon

[koor-bool-yon, -yawn, kawr-, kohr-; French koor-boo-yawn]
noun, plural courts-bouillons [koor-bool-yonz, -yawns, kawr-, kohr-; French 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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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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