court bouillon
court bouil·lon
noun\ˈku̇r-(ˌ)bü-ˈyȯⁿ, -(ˌ)bwē-, ˈkȯr-\
Definition of COURT BOUILLON
: a liquid made usually with water, white wine, vegetables, and seasonings and used to poach fish
Origin of COURT BOUILLON
French court-bouillon, literally, short bouillon
First Known Use: 1723
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