| 单词 | court-bouillon |
| 释义 | court-bouillon[ koor-bool-yon, -yawn, kawr-, kohr-; French koor-boo-yawn ] / ˈkʊər bʊlˈyɒn, -ˈyɔn, ˈkɔr-, ˈkoʊr-; French kur buˈyɔ̃ / noun, plural courts-bouil·lons [koor-bool-yonz, -yawns, kawr-, kohr-; French koor-boo-yawn]. /ˈkʊər bʊlˈyɒnz, -ˈyɔns, ˈkɔr-, ˈkoʊr-; French kur buˈyɔ̃/. French Cooking.a vegetable broth or fish stock with herbs, used for poaching fish. a rich soup containing wine. Origin of court-bouillon1715–25; <French: a preparation of salted water, white wine, herbs, and various other ingredients, in which fish, shellfish, or vegetables are cooked; literally, short broth Words nearby court-bouilloncourses, courseware, coursework, coursing, court, court-bouillon, court card, court Christian, court circular, court cupboard, court dance Dictionary.com UnabridgedBased on the Random House Unabridged Dictionary, © Random House, Inc. 2020 British Dictionary definitions for court-bouilloncourt-bouillon / (ˈkʊətˈbuːjɒn, French kurbujɔ̃) / nouna stock made from root vegetables, water, and wine or vinegar, used primarily for poaching fish Word Origin for court-bouillonfrom French, from court short, from Latin curtus + bouillon broth, from bouillir to boil 1 Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012 |
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