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court-bouillon

[koo r-boo l-yon, -yawn, kawr-, kohr-; French koor-boo-yawn] /ˈkʊər bʊlˈyɒn, -ˈyɔn, ˈkɔr-, ˈkoʊr-; French kur buˈyɔ̃/
noun, plural courts-bouillons
[koo r-boo l-yonz, -yawns, kawr-, kohr-; French koor-boo-yawn] /ˈkʊər bʊlˈyɒnz, -ˈyɔns, ˈkɔr-, ˈkoʊr-; French kur buˈyɔ̃/ (Show IPA).
French Cookery.
1.
a vegetable broth or fish stock with herbs, used for poaching fish.
2.
a rich soup containing wine.
Origin
1715-1725
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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Based on the Random House Dictionary, © Random House, Inc. 2014.
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British Dictionary definitions for courts bouillons

court-bouillon

/ˈkʊətˈbuːjɒn; French kurbujɔ̃/
noun
1.
a stock made from root vegetables, water, and wine or vinegar, used primarily for poaching fish
Word Origin
from French, from court short, from Latin curtus + bouillon broth, from bouillir to boil1
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
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