Liquide aromatisé utilisé pour certaines cuissons (crustacés, poissons par ex.) Le court bouillon peut être à base de vin blanc, de vinaigre et peu comporter légumes et aromates. La cuisine moderne utilise le plus souvent les courts-bouillons déshydratés en sachet, prêts à l’emploi.

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Traditionally used for poaching fish, seafood or vegetables, a court-bouillon is a broth made by cooking various vegetables and herbs (usually an onion studded with a few whole cloves, celery, carrots and a BOUQUET GARNI) in water for about 30 minutes. Wine, lemon juice or vinegar may be added. The broth is allowed to cool before the vegetables are removed.

© Copyright Barron’s Educational Services, Inc. 1995 based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst.