What is "court-bouillon"?
‘Court-bouillon’ is a stock, which can include white wine and or white wine vinegar, leeks and or onions, bay leaves, possibly fennel seeds, and occasionally carrots. Depending on the recipe, it may additionally be flavoured with orange rind, and or other herbs and spices. It is used mostly for cooking fish, but can also be used for vegetables and other white meats such as chicken and veal.
I have found that many people think that ‘court’, as pronounced in English, has a ‘royal’ inference. It means nothing of the sort, which is why I like to include literal translations wherever possible. ‘Court’, and ‘courte’are the forms of the French word for ‘short’. This refers to the cooking time, which is much shorter than that of a meat-based stock. ‘Bouillon’ is French for ‘broth’ or ‘stock’.
The ‘ou‘ sounds closest to the English ‘oo’ in ‘food’, and the ‘u’ in ‘scuba’ is also a good reference’. Use these words as a reference for saying the ‘-ou-‘ in ‘bouillon';
Pronounce the ‘ill‘ like the ‘y’ in ‘yes';
The’o‘ in ‘on’ sounds like the ‘o’ ‘hot’. The ‘n‘ is nasalised.
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