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).

Pronunciation[edit]

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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Translations[edit]

Dutch[edit]

Etymology[edit]

Borrowed from French bouillon.

Pronunciation[edit]

  • IPA(key): /bu(l)ˈjɔn/
  • (file)
  • Hyphenation: bouil‧lon
  • Rhymes: -ɔn

Noun[edit]

bouillon m (plural bouillons, diminutive bouillonnetje n)

  1. stock, broth (water in which meat (or other food) has been boiled)
    Synonym: vleesnat
  2. (dated) bullion, fringe of gold or silver wire
    Synonym: cantille

Derived terms[edit]

Descendants[edit]

  • Sranan Tongo: bulyon

French[edit]

Etymology[edit]

From bouillir +‎ -on.

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

Derived terms[edit]

Descendants[edit]

References[edit]

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

Further reading[edit]

Gallo[edit]

Etymology[edit]

(This etymology is missing or incomplete. Please add to it, or discuss it at the Etymology scriptorium.)

Noun[edit]

bouillon m

  1. mud

Derived terms[edit]