A chicken-based bouillon being prepared
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|Mirepoix, herbs; vegetables or shrimp or bones (beef, veal, or poultry)|
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Bouillon, in French cuisine, is simply a broth. This name comes from the verb bouillir, meaning to boil. It is usually made by the simmering of mirepoix and aromatic herbs (usually a bouquet garni) with either beef, veal, or poultry bones and/or with shrimp, or vegetables in boiling water.
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