coulisn.
/ˈkuːli/, U.S. /ˈkuli/ Cookery.
1. Originally: a broth, jelly, or gravy made from the juices of roasted or grilled meat; = cullis n.1 (now historical and rare). Now usually: a thick, rich soup of shellfish, poultry, etc.
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the world > food and drink > food > dishes and prepared food > soup or pottage > [noun] > fish-soup
coulis1603
fish-broth1660
bisque1715
fish-soup1723
anchovy-cullis1725
shrimp gumbo1805
fish-chowder1838
lobster bisque1895
ukha1911
shark's fin soup1933
zuppa di pesce1961
fish-broo-
the world > food and drink > food > dishes and prepared food > soup or pottage > gruel or broth for invalids > [noun]
gruel1362
water gruel?c1450
cullisc1460
chicken brothc1540
coulis1603
barley-milk1607
maize-cream1626
chicken water1684
barley-cream1694
thin gruel1699
viper-broth1702
wangracea1733
barley-gruel1769
beef-tea1783
conjee1789
Revalenta1848
skink1880
toast-water1905
1603 T. Lodge Treat. Plague xi. sig. G4 A coulis also is of very good nourishment, whenas the sick man cannot eate, for then must we restore him with cordiall & strong broths.
1759 W. Verral Compl. Syst. Cookery 41 I propose..to shew Mr. Clouet's method of preparing his coulis or cullis.
1767 B. Clermont tr. Menon Art Mod. Cookery Displayed I. 7 The..preparation of this Coulis is the same as the general Cullis.
1859 R. K. Philip Dict. Daily Wants III. 1010/1 Skin the tongue, and have a sauce of coulis thickened, in which put gherkins, sliced round.
1939 A. L. Simon Conc. Encycl. Gastron. I. 27 The water used for cooking certain kinds of fish..may further be flavoured and greatly reduced—when it is technically known as a fish coulis, by cooking in it the bones, head and débris of the fish.
1970 A. L. Simon & R. Howe Dict. Gastron. 140/2 At one time coulis were sauces and also the juices which flowed from roasting meat... Today coulis denotes some thick soups made with crayfish, lobster, prawns and other crustaceans, the word being employed where bisque has formerly been used.
2000 Esquire June 40/3 The roast sea bream with a coulis of lobster and homemade noodles is less than thrilling.
2. A light thin sauce of puréed vegetables (or in desserts, puréed fruit), used esp. as a garnish.
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1952 G. A. McCue tr. M. E. Descourtilz in Ann. Missouri Bot. Garden 39 313 The resources which it [sc. the tomato] offers to the culinary art in the preparation of ragouts and ‘coulis’, have given it admittance to all the vegetable gardens in the vicinity of Paris.
1982 J. Rosso & S. Lukins Silver Palate Cookbk. 191/1 Spoon a puddle of coulis onto a small plate and set the serving of food in the middle of the pool.
1984 Times 4 Feb. 11/3 Starters such as..vegetable terrine with tomato coulis.
2005 Delicious Nov. (Flavours of India Suppl.) 21/4 Whizz the strawberries in a food processor, adding sugar to taste, to make a coulis.
This is a new entry (OED Third Edition, September 2006; most recently modified version published online March 2022).
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n.1603