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Court Bouillon



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.


See also:

Stock

Beef Stock; Bouillon; Chicken Stock; Clam Juice; Consommé; Court Bouillon; Fish Stock; Fumet; Pot Likker; Stockpots; Stock; Vegetable Stock

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Citation

Oulton, Randal. "Court Bouillon." CooksInfo.com. Published 05 May 2011; revised 05 May 2011. Web. Accessed 12/16/2017. <http://www.cooksinfo.com/court-bouillon>.

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