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searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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Description: Bouillon is clear stock or broth, especially from a pot-au-feu. Since it is usually used in soups it is not necessarily clarified but the solids are disposed of before it is used. It may be served with fried onions and vermicelli. Such broths are usually cooked for a long time and have good complex flavours. However, there are quick stocks which can be produced with chopped meats with carrots, celery, leek, onions and a clove, boiled gently for 20 minutes. This is still preferable, in general, to a stock cube. A good clarified bouillon is the base for consommé. In the UK it forms the base of beef tea, traditionally used as sustenance for the unwell.
Most frequent country: Widespread
See places: French food and cuisine
See foods and dishes: pot-au-feu