1) French cuisine
Found on
https://www.crosswordclues.com/clue/court-bouillon
(koor- bwee-YAWN) - It is a French term that means, "short broth." It is used in place of water when boiling various types of food (mostly used for poaching fish or as a base for fish soups). The broth is made of wine, water, herbs, and spices. It usually is also flavored with onions, celery, carrots and cloves.
Found on
http://whatscookingamerica.net/Glossary/C.htm
A well-seasoned cooking liquor, sometimes made with broth, used to poach fish and shellfish. Court-bouillons mainly consist of wine, wine vinegar, water, herbs, sachet d'spice and onion. Truite au bleu is a perfect example of this technique.
Found on
http://www.encyclo.co.uk/local/22282
broth, or aromatic poaching liquid.
Found on
http://www.patriciawells.com/glossary/
Flavored liquid used for cooking fish.
Found on
https://findlayfoods.com/dictionary-of-french-cooking-terms
a vegetable broth or fish stock with herbs, used for poaching fish. · a rich soup containing wine.
Found on
https://www.infoplease.com/dictionary/court-bouillon
No exact match found.
