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Published 1991
A court bouillon is used for poaching delicate ingredients such as fish, shellfish and chicken. Usually prepared and cooled before using for poaching, court bouillon is made by boiling vegetables with water and wine or wine vinegar โ normally white wine though red may be used โ or lemon juice. A reduced fish stock is also known by its French name, fumet, and makes a richer poaching liquid.
ยฉ 1991 All rights reserved. Published by Websters International.
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