Open main menu

EnglishEdit

 
English Wikipedia has an article on:
Wikipedia

EtymologyEdit

French, literally "short broth".

NounEdit

court bouillon (plural court bouillons or courts bouillons)

  1. A seasoned, aromatic liquid, such as a mixture of water with wine or vinegar and spices and vegetables, used for poaching fish, meat, seafood, or vegetables.

TranslationsEdit