Reference Entry

bouillon

John Ayto

in The Diner’s Dictionary

Second edition

Published in print January 2012 | ISBN: 9780199640249
Published online January 2013 | e-ISBN: 9780191744433
bouillon

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The stock produced by cooking a chicken, joint of meat, etc. in water. It is often used as a soup.

Reference Entry.  52 words. 

Subjects: Cookery, Food, and Drink

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