COURT-BOUILLON

'Court-bouillon' or 'court bouillon' is a flavored liquid for poaching quick-cooking foods. Nowadays, it is usually mentioned in connection with fish and seafood, but it is also used for poaching vegetables, eggs, and delicate meats such as cockscombs, sweetbreads, and the like.
Court-bouillon is 'short' (French court) in the sense that it is not rich, and generally is not served as part of the finished dish. Since delicate foods do not cook for very long, it is prepared before the foods are added.
For fish, it is generally a mixture of water, acid (white wine or lemon), salt, bouquet garni, and black pepper.
Court-bouillon need not be elaborate; the court-bouillon for lobster is just water, salt, and perhaps thyme and bay leaf; that for poached eggs is salt, water, and vinegar.

Contents

References

References

★ Larousse Gastronomique

★ Oxford Companion to Food