court bouillonn.

/kʊə buːˈjɒ̃/

/kɔːt ˈbuː(l)jɒn/

Etymology: French, < court short + bouillon bouillon n. 1.

A stock in which fish is boiled, consisting of water, wine, vegetables, seasoning, etc.

ΘΚΠ

the world > food and drink > food > substances for food preparation > [noun] > stock or liquor > fish stock or liquor

corbulliona1655

sagamité1698

court bouillon1723

fish-stock1787

fish-liquor1832

fumet1906

stickwater1915

dashi1963

1723 J. Nott Cook's & Confectioner's Dict. sig. Z6^v Let them [sc. perch] stand by to cool in your Court Bouillon, i.e. in your forementioned Liquor and Seasoning.

1845 E. Acton Mod. Cookery (ed. 4) p. xxix Court Bouillon—a preparation of vegetables and wine, in which (in expensive cookery) fish is boiled.

1845 J. Bregion & A. Miller Pract. Cook 146 If the court-bouillon is gras, put in some good stock, boil and use it.

1904 Daily Chron. 6 June 8/5 To make anguilles aux crevettes, first prepare the Court-bouillon.

1960 House & Garden Aug. 50 Poach them [sc. the fish] first in a very lightly seasoned court bouillon with or without the addition of a little white wine.

This entry has not yet been fully updated (first published 1972; most recently modified version published online December 2018).

单词	court bouillon
释义	court bouillonn. /kʊə buːˈjɒ̃//kɔːt ˈbuː(l)jɒn/ Etymology: French, < court short + bouillon bouillon n. 1. A stock in which fish is boiled, consisting of water, wine, vegetables, seasoning, etc. ΘΚΠ the world > food and drink > food > substances for food preparation > [noun] > stock or liquor > fish stock or liquor corbulliona1655 sagamité1698 court bouillon1723 fish-stock1787 fish-liquor1832 fumet1906 stickwater1915 dashi1963 1723 J. Nott Cook's & Confectioner's Dict. sig. Z6^v Let them [sc. perch] stand by to cool in your Court Bouillon, i.e. in your forementioned Liquor and Seasoning. 1845 E. Acton Mod. Cookery (ed. 4) p. xxix Court Bouillon—a preparation of vegetables and wine, in which (in expensive cookery) fish is boiled. 1845 J. Bregion & A. Miller Pract. Cook 146 If the court-bouillon is gras, put in some good stock, boil and use it. 1904 Daily Chron. 6 June 8/5 To make anguilles aux crevettes, first prepare the Court-bouillon. 1960 House & Garden Aug. 50 Poach them [sc. the fish] first in a very lightly seasoned court bouillon with or without the addition of a little white wine. This entry has not yet been fully updated (first published 1972; most recently modified version published online December 2018). < n.1723
随便看	ready-sliced ready-smiling ready-to-serve ready-to-use ready-to-wear ready-trained ready-up ready-use ready-winged ready-witted ready-wittedness ready-written readybuilt readycarved readycooked readyfolded readyforanything readyforwear readyfurnished readyground readyhanded readyheaded readyhearted readying readymade