bouillon

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See also: Bouillon

English[edit]

Pronunciation[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)

Synonyms[edit]

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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

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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]