court-bouillon

(ˈkʊətˈbuːjɒn; French kurbujɔ̃) n (Cookery) 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]

court′-bouillon′

(ˈkʊər, ˈkɔr, ˈkoʊr)

n., pl. courts-bouillons (ˈkʊər, ˈkɔr, ˈkoʊr) an aromatic broth made usu. with water, herbs and spices, onions, carrots, and white wine, used esp. for poaching fish. [1715–25; < French: literally, short broth]

Translations

单词	court-bouillon
释义	court-bouillon court-bouillon (ˈkʊətˈbuːjɒn; French kurbujɔ̃) n (Cookery) 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] court′-bouillon′ (ˈkʊər, ˈkɔr, ˈkoʊr) n., pl. courts-bouillons (ˈkʊər, ˈkɔr, ˈkoʊr) an aromatic broth made usu. with water, herbs and spices, onions, carrots, and white wine, used esp. for poaching fish. [1715–25; < French: literally, short broth] Translations
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