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Court-bouillon
Court-bouillon or court bouillon is a flavored liquid for poaching or quick-cooking foods. Traditional uses include poaching fish and seafood, but it is also used for poaching vegetables, eggs, sweetbreads, cockscombs, and delicate meats.
==Background==
Court bouillon loosely translates as 'briefly boiled liquid' (French ''court'') or "short broth" because the cooking time is brief in comparison with a rich and complex stock, 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. Typically, cooking times do not exceed 60 minutes.
Although a court bouillon may become the base for a stock or fumet, in traditional terms it is differentiated by the inclusion of acidulating ingredients such as wine, vinegar, or lemon juice. In addition to contributing their own flavor, acids help to draw flavors from the vegetable aromatics during the short preparation time prior to use. Court bouillon also includes salt and lacks animal gelatin.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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