bouillon

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See also: Bouillon

English[edit]

Etymology[edit]

First attested 1656, from French bouillon, from the verb bouillir (to boil), from Old French boillir, from Latin bullīre, present active infinitive of bulliō (I bubble, boil), from bulla (bubble).

Noun[edit]

bouillon (countable and uncountable, plural bouillons)

  1. A clear seasoned broth made by simmering usually light meat, such as beef or chicken.
  2. An excrescence on a horse's frush or frog.

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Dutch[edit]

Pronunciation[edit]

Noun[edit]

bouillon n (plural bouillons, diminutive bouillonnetje n)

  1. broth (water in which meat (or other food) has been boiled)

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French[edit]

Pronunciation[edit]

Noun[edit]

bouillon m (plural bouillons)

  1. broth (water in which food (meat or vegetable etc) has been boiled)
  2. bubble rising from a boiling liquid
  3. gulp of liquid which escapes forcefully
  4. flesh rising on a fold
  5. risen fold of cloth
  6. unsold copies of a publication
  7. simple restaurant, which originally served only bouillon

Related terms[edit]

References[edit]

  • Nouveau Petit Larousse illustré. Dictionnaire encyclopédique. Paris, Librairie Larousse, 1952, 146th edition

Gallo[edit]

Etymology[edit]

EB1911 - Volume 01 - Page 001 - 1.svg This entry lacks etymological information. If you are familiar with the origin of this term, please add it to the page as described here.

Noun[edit]

bouillon m

  1. mud

Derived terms[edit]