| 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.
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