Court bouillon

Court bouillon
A flavoured liquid that is used for cooking fish, meat or vegetables. It can be made up from a combination of any of the following ingredients: white wine, onion, garlic, celery, seasoning and spices.

Court Bouillon - a seasoned broth made with water and meat, fish or vegetables, and seasonings.

Court Bouillon - A savory bouillon made from fish stock. Court bouillon is used for poaching fish and as a base for fish sauces.
Crab boil - A mixture of herbs and spices, used to flavor the water for seafood.
Recipe: Beaufort Stew ...

Court Bouillon - Court bouillon is a poaching liquid used primarily to poach seafood and fish. Water is just simmered with onion, carrot, celery (mirepoix) bay leaf, wine, peppercorns, lemon.

Court bouillon: A mixture of water, herbs, vegetables and either wine or vinegar, used mainly for cooking fish.
Croquettes: Small fish cakes or meat and/or vegetable rissoles.

court bouillon: A well flavoured cooking liquor for fish
couverture: A form of cooking chocolate
couverture: A covering ...

Court bouillon
A liquid comprised of water, vinegar or wine, herbs and seasoning to poach fish in
Cracklings ...

Court Bouillon - A vegetable broth made by simmering onions (or leeks), carrots, celery, and sometimes, other vegetables, such as fennel, with a bouquet garni in water and, often, white wine or vinegar.

Court Bouillon - A well-seasoned cooking liquor, sometimes made with broth, used to poach fish and shellfish. Court-bouillons mainly consist of wine, water, herbs, and onion.

Court bouillon, French for "short broth", is a quickly prepared cooking liquid of aromatic vegetables and herbs simmered in water for about 30 minutes and used for poaching fish or seafood.

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).

Court Bouillon - A stock used in classical French cooking to add flavour when poaching fish or seafood
Deglaze - To use a liquid such as wine to remove cooked-on meat and juices from a pan, to provide the base of a sauce ...

Court bouillon
A spiced aromatic liquor or stock used mainly for cooking fish and shellfish. Wine and vinegar may sometimes be added to the court-bouillon which is usually prepared in advance and allowed to cool.
Couscous ...

Court bouillon (Fr.): "Short broth." An aromatic vegetable broth that usually includes an acidic ingredient, such as wine or vinegar; most commonly used for poaching fish.

Her recipe for court bouillon for shrimp includes 2 cups of water, 4 cups of bottled clam juice, 2 cups of dry white wine, a bouquet garni (a bundle of thyme, parsley and bay leaf), 6 cracked peppercorns and a pinch of salt.

court bouillon (Fr.) Flavored acidulated stock for cooking food, pri-
marily fish, but also vegetables and meat.
couscous A dish from Morocco, Tunisia, and Algeria prepared variously, ...

The broth used in poaching is called a court bouillon. It consists of the poaching liquid itself (often broth or stock) an acid (wine, lemon juice, or vinegar), a bouquet garni (a small bundle of aromatics tied up in cheesecloth, ...

The poaching liquid is called court bouillon and a classical court bouillon consists of: an acid (wine, lemon juice), aromatic (bouquet garni), poaching liquid, and mirepoix.

Nage - An aromatic court bouillon used for cooking shellfish. The liquid is usually reserved and served as the accompanying sauce.
Nappe - A French term meaning to cover food with a light, thin, layer of sauce.

Au bleu: method of poaching a freshly killed and cleaned trout in court bouillon.
Au four: baked in an oven.

The English use fennel seeds in almost all fish dishes, especially as a court bouillon for poaching fish and seafood. It is used to flavour breads, cakes and confectionery. It is an ingredient of Chinese Five Spices and of some curry powders.

au bleu - The French term for the method of preparing fish the instant after it is killed. Used especially for trout, as in "truite au blue," when the freshly killed fish is plunged into a boiling court bouillon, ...

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Smooth, thick fruit or vegetable sauce eg apricot, raspberry, red pepper. It may be used to enhance the flavour of a sauce or may itself be used as a sauce. Court Bouillon ...

The Normandy version includes seafood and is flavored with cider and Calvados. These stews are normally embellished with pearl onions and mushrooms. Also, asauce made with court bouillon and red wine.

Broth can be made by the home cook and stored in the refrigerator or freezer for future use. Some, such as beef, chicken, and fish, are available canned, frozen, or in concentrated form. Also see canned broth, bouillon cubes, and court bouillon.

Court bouillon (Fr.): broth, or aromatic poaching liquid, made with water and meat, fish or vegetables, and seasonings.

See also: Bouillon, Court, Water, Fish, Vegetable