ETYMOLOGY OF THE WORD COURT-BOUILLON
From French, from court short, from Latin curtus + bouillon broth, from bouillir to boil1.
10 ENGLISH BOOKS RELATING TO «COURT-BOUILLON»
Discover the use of
court-bouillon in the following bibliographical selection. Books relating to
court-bouillon and brief extracts from same to provide context of its use in English literature.
Among the good choices for Fish in Creole Court-Bouillon are the following fish:
Caribbean snapper, Conger eel, Barracuda, Kingfish, and Swordfish. A fish
poacher is very helpful to cook whole fish. Estimated time: 1 hour (marinating
time not ...
Mona Cassion Ménager, 2005
2
America's Favorite Fish Recipes: More Than 180 Mouthwatering ...
1 inch thick 1 recipe Court Bouillon, page 42 '/3 cup snipped fresh parsley '/4 cup
sliced green onions 1 clove garlic, minced 4 oz. cream cheese, softened 2
tablespoons margarine or butter, softened '/2 teaspoon dried thyme leaves '/4 ...
Dick Sternberg, Peggy Ramette, 1992
3
A Guide to Modern Cookery
If the court-bouillon is to be reduced, the salt should be less accordingly. When
the court-bouillon with red wine is to constitute an aspic stock, fish fumet with
enough gelatine takes the place of the water. The uses of court-bouillon with red
wine ...
4
Fish Without a Doubt: The Cook's Essential Companion
POACHING 78 Classic Court Bouillon About Poaching 78 79 Poached Whole
Branzino 80 A Big Poached Char Poaching a Big Fish 81 82 Poached Salmon
with Scallop Mousse About Fish Poachers 83 84 Shrimp Cocktail About Red
Wine ...
Rick Moonen, Roy Finamore, 2008
5
Glorious French Food: A Fresh Approach to the Classics
Cut the scallops in half laterally (crosswise). If the roe or milt is an attractive white
or orange, leave it attached and cut it laterally in half with the rest of the scallop.
I F the vegetables are still in the court bouillon, strain it and keep the vegetables ...
6
Ruhlman's Twenty: 20 Techniques, 200 Recipes, A Cook's Manifesto
Salmon is commonly poached because it responds so well to the technique.
Good salmon properly poached will become almost buttery in flavor and texture.
Always flavor the poaching water, or court bouillon, to enhance the flavor of the
fish.
7
Arranging the Meal: A History of Table Service in France
248); Le Cuisinier royal et bourgeois, for “Brochet au Court- boüillon, ou au Bleu”
—freely borrowed from Pierre de Lune (p. 164)—and for “Carpe au Court-
boüillon” (p. 178). This is the only instance where the pike and the carp in court
bouillon ...
Jean-Louis Flandrin, 2007
8
The Everything Soup Cookbook
(This mixture is called court bouillon.) 2. While the court bouillon is cooking,
mince the remaining 3 garlic cloves. Coarsely chop the tomatoes. Peel the
shrimp and remove their veins, discarding everything but the shrimp themselves.
3.
B. J. Hanson, Jeanne Hanson, 2002
9
Chef's Compendium of Professional Recipes
BASIC PREPARA TIONS Court-bouillon. If the delicate flavours of fish are to be
preserved and enhanced, the liquor in which they are poached should be
prepared with care so as to match the fish to the sauce with which it will be
dressed.
Edward Renold, David Foskett, John Fuller, 2012
10
Multilingual Dictionary of Fish and Fish Products
DUT: Court-bouillon FIN: Maustettu kalaliemi GER: Fischbrühe, Fischbouillon ITA
: Court-bouillon POL: Bulion rybny SWE: Krabba TUR: Yengeç ćağanoz (b)
pavurya Callinectes sapidus (a) + BLUE CRAB + CRABE BLEU (Atlantic – U.S.A.
) ...
OECD: Organisation for Economic Co-operation and Development, 2009
7 NEWS ITEMS WHICH INCLUDE THE TERM «COURT-BOUILLON»
Find out what the national and international press are talking about and how the term
court-bouillon is used in the context of the following news items.
SOMETHING FISHY: Get saucy with your stock
However, with a court-bouillon, it is briefly boiled or poached. In fact, the name is derived from the French for short broth or briefly boiled liquid. «This Is Wiltshire, Jun 15»
Review: Ostra
... slightly spicy chili mirin dipping sauce and a shrimp cocktail featuring five shrimp that had been boiled in a deeply flavored court-bouillon. «San Antonio Express-News, Apr 15»
Gougères à la mimolette et au cumin
Langoustines au court bouillon. 2015-07-06T09:52:39.542Z. Langoustines au court-bouillon · Gros lait fermier cuit comme une panna cotta a la ... «TF1, Mar 15»
Dining guide: Jan 22 to 28
... featuring king prawns poached in a court-bouillon and tossed in tantalizing laksa pesto and fragrant Laksa leaves. Available at all outlets. «TODAYonline, Jan 15»
For Christmas dinner, grill and bear it with Sepia restaurant's ideas
Add the white wine and bring back to the boil (this is the court-bouillon). Once ready, place each marron on a chopping board and, with the ... «The Australian, Dec 14»
Cold Poached Pacific Cod with Spices
I used a vinegar court-bouillon, an easy, lighter fish poaching stock to throw together. Alternatively, use a fish stock or a plain vegetable stock. «New York Times, Aug 14»
Courtbouillion versus bouillabaisse: Cooking Creole
... here by Cochon in 2010, is a hearty, tomato-based, thick stew, not to be confused with the classic French version, also called court-bouillon. «NOLA.com, Sep 13»
