|Place of origin||France|
|Main ingredients||Mirepoix, herbs; vegetables or shrimp or bones (beef, veal, or poultry)|
|Cookbook: Bouillon Media: Bouillon|
Bouillon (UK: /
Traditionally, the word bouillon was used to describe a soup based on beef broth, and court-bouillon if based on fish broth. Clear beef bouillon is called consommé.
- Wells, John C. Longman Pronunciation Dictionary. Pearson Education ESL. ISBN 978-1405881180.
- Understanding Food: Principles and Preparation - Amy Christine Brown - Google Books
- Cookery for the Hospitality Industry - Graham Dodgshun, Michel Peters, David O'Dea - Google Books
- "History Of Bouillon". Retrieved 18 January 2018.
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