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	court-bouillon country gravy country-cured ham coupe court-bouillon Cranshaw melon Crécy, à la Crema Dania cheese; Crema Danica cheese Definition: [koor bwee-YAWN] Traditionally used for poaching fish, seafood or vegetables, a court-bouillon is a broth made by cooking various vegetables and herbs (usually an onion studded with a few whole cloves, celery, carrots and a bouquet garni) in water for about 30 minutes. Wine, lemon juice or vinegar may be added. The broth is allowed to cool before the vegetables are removed. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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