Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun A clear thin broth made typically by simmering beef or chicken in water with seasonings.
from The Century Dictionary.
- noun A kind of clear soup, consisting of the strained liquid from a slow and prolonged boiling of meat (usually beef) in the piece and sometimes whole vegetables.
- noun In farriery, an excrescence of flesh in a wound; proud flesh.
- noun A puff on a lady's dress; a puffed fold of the same material.
from the GNU version of the Collaborative International Dictionary of English.
- noun A nutritious liquid food made by boiling beef, or other meat, in water; a clear soup or broth.
- noun (Far.) An excrescence on a horse's frush or frog.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun A clear seasoned
broth made bysimmering usually lightmeat , such asbeef orchicken . - noun An
excrescence on a horse's frush or frog.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun a clear seasoned broth
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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The flavorful broth or bouillon is often served first, dotted with croutons and sprinkled with Gruy è re cheese.
The Pi Gail Monaghan 2010
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The chicken bouillon is salty but does add lots of flavor. .keep looking ..
Chicken Stock 2006
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Fish stock should not be confused with court bouillon, which is simply an acidulated liquid for poaching fish or shellfish.
THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003
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Fish stock should not be confused with court bouillon, which is simply an acidulated liquid for poaching fish or shellfish.
THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003
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Fish stock should not be confused with court bouillon, which is simply an acidulated liquid for poaching fish or shellfish.
THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003
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The broth used is extremely full-bodied and you can tell it wasn't some kind of bouillon/powder used for flavoring water.
Archive 2007-06-01 e d b m 2007
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The broth used is extremely full-bodied and you can tell it wasn't some kind of bouillon/powder used for flavoring water.
Koreatown Battle of the Tofu Houses: Beverly Soon Tofu VS. So Kong Dong Tofu e d b m 2007
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"Do you remember the day Tom tried to ask for soup and got his tongue twisted around 'bouillon'?" gibed Billy, with a broad grin.
Army Boys in the French Trenches Or, Hand to Hand Fighting with the Enemy Homer Randall
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In the first class are grouped those which serve as appetizers, such as bouillon, consommé, and some other broths and clear soups.
Woman's Institute Library of Cookery Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish
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And then I use a court bouillon, which is an acidic poaching liquid, with white wine, fennel seed, peppercorn ... "
NPR Topics: News 2010
seanahan commented on the word bouillon
Nothing like beef in cubes.
December 2, 2006
bilby commented on the word bouillon
Excrescence on a horse's frush...I prefer powder rather than cubes. You?
March 18, 2014
ruzuzu commented on the word bouillon
Proud flesh.
March 18, 2014