Bouillon, in French cuisine, is a broth or soup prepared from broth. This name comes from the verb bouillir, meaning to boil. It is usually made by the simmering of mirepoix and aromatic herbs (usually a bouquet garni) with either beef, veal, or poultry bones and/or with shrimp, or vegetables in boiling water. Traditionally, the word bouillon was used to describe a soup based on beef broth, and court-bouillon if based on fish broth. Clear beef bouillon is called consommé.

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  • Bouillon es el nombre que se da al caldo en la cocina francesa. El nombre de esta preparación proviene del verbo francés: bouillir que significa hervir. El bouillon puede ser tanto un caldo de verduras, como un caldo de carne o un caldo de ave. (es)
  • Bouillon, in French cuisine, is a broth or soup prepared from broth. This name comes from the verb bouillir, meaning to boil. It is usually made by the simmering of mirepoix and aromatic herbs (usually a bouquet garni) with either beef, veal, or poultry bones and/or with shrimp, or vegetables in boiling water. Traditionally, the word bouillon was used to describe a soup based on beef broth, and court-bouillon if based on fish broth. Clear beef bouillon is called consommé. This is not to be confused with bouillon soup, a Haitian soup, or stock, which is made in a (somewhat) similar manner, but serves an entirely different purpose in French cuisine. (en)
  • 肉汁清湯(Bouillon),在法國飲食文化裡面,是指高湯。這名字的來源是動詞bouillir,代表將…煮沸。注意這裡所說不是海地的bouillon soup或者高湯(stock)。高湯與肉汁清湯的作法相似,但是在法式料理的目的不同。 (zh)
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  • Mirepoix,herbs;vegetables orshrimpor bones (beef,veal, orpoultry)
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  • 2714692 (xsd:integer)
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  • 744277684 (xsd:integer)
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  • A chicken-based bouillon being prepared
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http://purl.org/linguistics/gold/hypernym
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rdfs:comment
  • Bouillon es el nombre que se da al caldo en la cocina francesa. El nombre de esta preparación proviene del verbo francés: bouillir que significa hervir. El bouillon puede ser tanto un caldo de verduras, como un caldo de carne o un caldo de ave. (es)
  • 肉汁清湯(Bouillon),在法國飲食文化裡面,是指高湯。這名字的來源是動詞bouillir,代表將…煮沸。注意這裡所說不是海地的bouillon soup或者高湯(stock)。高湯與肉汁清湯的作法相似,但是在法式料理的目的不同。 (zh)
  • Bouillon, in French cuisine, is a broth or soup prepared from broth. This name comes from the verb bouillir, meaning to boil. It is usually made by the simmering of mirepoix and aromatic herbs (usually a bouquet garni) with either beef, veal, or poultry bones and/or with shrimp, or vegetables in boiling water. Traditionally, the word bouillon was used to describe a soup based on beef broth, and court-bouillon if based on fish broth. Clear beef bouillon is called consommé. (en)
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  • Bouillon (broth) (en)
  • Bouillon (caldo) (es)
  • 肉汁清湯 (zh)
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  • Bouillon (en)
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