Court-Bouillon

Court-bouillon

Court-bouillon or court bouillon is a quickly-cooked broth used for poaching other foods, most commonly fish or seafood. It is also sometimes used for poaching vegetables, eggs, sweetbreads, cockscombs, and delicate meats. It includes seasonings and salt but lacks animal gelatin.

court

Noun

1. An enclosed space; a courtyard; an uncovered area shut in by the walls of a building, or by different buildings; also, a space opening from a street and nearly surrounded by houses; a blind alley.
2. A street with no outlet, a cul-de-sac.

Verb

1. To seek to achieve or win (a prize).
2. To risk (a consequence, usually negative).

bouillon

Noun

1. A clear seasoned broth made by simmering usually light meat, such as beef or chicken.