Court-bouillon is a quickly boiled broth, usually used to poach other foods, especially fish and seafood. It is much simpler than a stock and generally is not included in the finished dish.

Categories: Ingredient Technique
Characteristic of: Cajun cuisine French cuisine
Also known as:
English: court bouillon
Wikidata ID: Q3001487
Wikipedia title: Court-bouillon
References:
Wikipedia article: Court-bouillon
Larousse Gastronomique; Montagné, Prosper, 1961
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Atterau of calf's sweetbreads Villeroi
Atterau à la chalonaise
Atterau à of lambs' brains Villeroi
Attereaux of lambs' sweetbreads Villeroi
Au bleu
Crappit heid
Poaching
Tablier de sapeur
Truite au bleu
À l'anglaise


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