Bouillon

Bouillon

By
From
Encyclopedia of Food and Cookery

The word comes from the French bouillir (to boil) and refers to a broth made by simmering meat, chicken, fish or vegetables in water. When the flavour is extracted the liquid is strained and seasoned, and may be served as it is or with rice, pasta or vegetables added. See: Soups.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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