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Court-bouillon or court bouillon (in Louisiana, pronounced coo-bee-yon) [1] is a quickly-cooked broth used for poaching other foods, most commonly fish or seafood. It is also sometimes used for poaching vegetables , eggs , sweetbreads , cockscombs , and delicate meats .
These melting potatoes earn their name with a technique that combines high-heat roasting and braising for a crispy outside and a wonderfully creamy texture inside. The broth cooks off, leaving ...
Eel, carp, pike; cooked in court-bouillon with salt, pepper, faggot, sage, celery and butter, garnish with slices of bread and butter. [ 10 ] Despite the disapproval of Larousse , calves' brains may be served en matelote , poached in stock with sliced onions, carrots and red wine, served sliced, garnished with the glazed onions, mushrooms and ...
Broth, also known as bouillon (French pronunciation: ⓘ), [1] [2] is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a longer period of time. [ 3 ] [ 4 ] It can be eaten alone, but it is most commonly used to prepare other dishes , such as soups , [ 5 ] gravies , and sauces .
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At their core, risotto recipes are quite humble, calling for rice, broth, aromatics (often some type of onion and garlic), and optional mix-ins like cheese, vegetables, wine, and meat. And they ...
Awara broth (Bouillon d'awara in French and Bouyon wara in Guianan Creole) is a typical Guianan Creole stew from French Guiana, made up of many ingredients that are combined with the pulp of the fruit of Awara tree, reduced at length beforehand in a pot. The stew can include salt ham, bacon, salt beef, pork snout, salt cod, smoked fish, fresh ...
Bouillon (broth), a simple broth Court-bouillon, a quick broth; Bouillon (soup), a Haitian soup; Bouillon (restaurant), a traditional type of French restaurant Bouillon Chartier, a bouillon restaurant founded in 1896; Bouillon (grape), another name for the French wine grape Folle Blanche; Bouillon cube, used in cooking, especially in soups