bouillon(redirected from Duchy of Bouillon)
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a clear, thin broth
Not to be confused with:
bullion – gold or silver in bars, ingots, or plates
Abused, Confused, & Misused Words by Mary Embree Copyright © 2007, 2013 by Mary Embree
bouil·lon(bo͝ol′yŏn′, -yən, bo͞o′yŏn′)
A clear thin broth made typically by simmering beef or chicken in water with seasonings.
[French, from Old French, from boulir, to boil, from Latin bullīre, from bulla, bubble.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
(Cookery) a plain unclarified broth or stock
[C18: from French, from bouillir to boil1]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
bouil•lon(ˈbʊl yɒn, -yən, ˈbu-, buˈyɔ̃)
a clear, usu. seasoned broth made by straining the liquid in which beef, chicken, etc., has been cooked.
[1650–60; < French, =bouill(ir) to boil1 + -on n. suffix]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
The unclarified stock or broth from fish, meat or vegetables.
Dictionary of Unfamiliar Words by Diagram Group Copyright © 2008 by Diagram Visual Information Limited
Collins Spanish Dictionary - Complete and Unabridged 8th Edition 2005 © William Collins Sons & Co. Ltd. 1971, 1988 © HarperCollins Publishers 1992, 1993, 1996, 1997, 2000, 2003, 2005
bouillon[ˈbuːjɒn] n (= stock) → bouillon m
Collins English/French Electronic Resource. © HarperCollins Publishers 2005
Collins German Dictionary – Complete and Unabridged 7th Edition 2005. © William Collins Sons & Co. Ltd. 1980 © HarperCollins Publishers 1991, 1997, 1999, 2004, 2005, 2007
n. caldo, líquido alimenticio.
English-Spanish Medical Dictionary © Farlex 2012