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| bouil·lon [ bl yòn, b yən, b yòn ] |
noun |
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| Definition: |
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cooking stock: a clear liquid that is traditionally made by boiling meat, bones, and vegetables together. It is sometimes served as a soup, but usually used as a stock for soups and stews.
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| [Mid-17th century. < French< bouillir (see boil1)] |
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