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.
This page first published: · Updated: .
This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2024· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.
This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2024· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.