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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 .
The tripe is boiled in a court-bouillon, marinated in white wine, then covered in breadcrumbs and fried. It is usually served with a sauce gribiche with chives added and steamed potatoes. Tablier de sapeur is one of the most common dishes in the bouchons of Lyon.
Cheese fondue, originating in Switzerland, is the original fondue, hence the French term fondue for "melted". Since the 1950s, however, the term fondue has been generalized to a number of other dishes in which a food is dipped or cooked into a communal pot kept hot. [1] Fondue eaten as a communal meal is referred to as a fondue party.
Fondue. Back in the '30s, something called the Swiss Cheese Union, which is real, successfully lobbied to make fondue the national dish of Switzerland.Glad we had our best people on that one ...
The poaching liquid traditionally uses a stock, broth or court-bouillon, which can consist of an acid (wine, lemon juice) and aromatics, such as herbs and spices (for example, bouquet garni and mirepoix), although any flavorful liquid can be used in poaching. The liquid should ideally be around 70–85 °C (158–185 °F), but when poaching ...
Fondue may seem like a questionable dining choice during COVID-19. After all, it involves dipping pieces of bread and other assorted foods on long forks into a communal pot of hot cheese and wine ...
Fondue (UK: / ˈ f ɒ n dj uː / FON-dew, US: / f ɒ n ˈ dj uː / fon-DEW, [3] [4] French:, Swiss Standard German: [fɔ̃ːˈdyː] ⓘ; Italian: fonduta) is a Swiss [5] dish of melted cheese and wine served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread and sometimes vegetables or other foods into the ...
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