bouillon

[ bool-yon, -yuhn; French boo-yawn ]

noun

1. a clear, usually seasoned broth made by straining water in which beef, chicken, etc., has been cooked, or by dissolving a commercially prepared bouillon cube or cubes in hot water.

bouillon

/ ˈbuːjɒn /

noun

1. a plain unclarified broth or stock

Word History and Origins

Origin of bouillon¹

1650–60; < French, equivalent to bouill ( ir ) to boil ¹ + -on noun suffix

Word History and Origins

Origin of bouillon¹

C18: from French, from bouillir to boil ¹

Example Sentences

Place the chestnuts in a small saucepan and add the mushroom seasoning or chicken bouillon, add enough water to cover, and then simmer them over medium heat until most of the liquid has evaporated, about 35 minutes.

From Eater

And he himself brought her the golden-brown bouillon, in a dainty Sevres cup, with a flaky cracker or two on the saucer.

From Project Gutenberg

She had forced herself to eat most of her soup, and now she was picking the flaky bits of a court bouillon with her fork.

From Project Gutenberg

The Arab bowed low before the bishop and Bouillon, and muttered some flowery compliments in his own tongue.

From Project Gutenberg

It was from her port that Godfrey de Bouillon set sail in the Pomella as a pilgrim in 1095.

From Project Gutenberg

That school has also taken possession of the Htel de Bouillon of the cardinal's other niece, almost alongside.

From Project Gutenberg

Related Words

• chowder
• porridge
• puree