boui
121bouillabaisse — bouil•la•baisse [[t]ˌbu yəˈbeɪs, ˌbul , ˈbu yəˌbeɪs, ˈbul [/t]] n. coo a soup or stew containing several kinds of fish and often shellfish, usu. combined with olive oil, tomatoes, and saffron • Etymology: 1850–55; < F < Oc boui abaisso …
122bouillabaisse — /ˈbujəbeɪs/ (say boohyuhbays) noun a stew or thick soup made of several kinds of fish and shellfish cooked in water or white wine, with oil and tomatoes, flavoured with garlic, saffron and other herbs. {French, from Provençal bouiabaisso, from… …
123cadabre — m. corps nu; corps; cadavre. « …Car tout lou sang de moun cadabre boui e reboui dedins moun cor. » Th. Aubanel …
124Jungfernkind — 1. Jofrekenger, Glöckskenger (Glückskinder). – Firmenich, II, 516, 34. 2. Jungfernkinder – kluge (gescheite) Kinder. Frz.: Enfans illégitimes sont du tout bons ou du tout mauluois. (Bovill, II, 178.) Lat.: Spurij extreme aut boui aut mali.… …
125bouil|la|baisse — «BOOL yuh BAYS; French boo ya BEHS», noun. a fish chowder often seasoned with white wine, saffron, and herbs. ╂[< French bouillabaisse < Provençal bouiabaisso < boui to boil + abaisso (go) down (from its being brought quickly to a boil… …
