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Culinary Dictionary
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| Category: Culinary terms and techniques |
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| Term(s) | ||
Bouillon | ||
 A clear brown stock made either by boiling meat with water and seasonings, or from commercially prepared bouillon cubes. When served as soup it is called bouillon; combination stock (meat and poultry) is consomm?; fish stock is called court bouillon. But there is no uniformity of practice in the use of these names. |