Court Bouillon means a "quick stock", one that can be made quickly.
It is used in French cooking.
Larousse Gastronomique (1977) lists 19 different versions of Court-Bouillon.
StockBeef Stock; Bouillon; Chicken Stock; Clam Juice; Consommé; Court Bouillon; Fish Stock; Fumet; Pot Likker; Stockpots; Stock; Vegetable Stock
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