| 词汇 | court-bouillon |
| 语种 | 英语、汉语、英汉翻译、汉英翻译 |
| 释义 | court bouillon noun[ U ] (alsocourt-bouillon)uk /ˌkɔː ˈbuː.jɒ̃̃//ˌkɔː ˈbuː.jɒn/ us /ˌkɔːrt buː.ˈjɑːn/ a thin, clear liquid made by boiling vegetables in water, white wine, and herbs, used mostly for cooking fish : You can use the court bouillon for poaching fish and as a base for fish sauces. Remove the fish from the court bouillon and transfer to a warmed serving dish. Gently place the fish into the court-bouillon. Poach the lobster in the court bouillon for 10 minutes. Put all the ingredients for the court bouillon into a large saucepan and fill up to two thirds with cold water. You can make your own court-bouillon or use chicken stock. Soups alphabet soup avgolemono billi bi bird's nest soup bisque chowder cock-a-leekie congee consommé gazpacho minestrone mock turtle soup mulligatawny panada pea soup saimin Scotch broth soup soup du jour soupy You can also find related words, phrases, and synonyms in the topics: Fish & seafood |
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