a clear, usually seasoned broth made by straining water in which beef, chicken, etc., has been cooked, or by dissolving a commercially prepared bouillon cube or cubes in hot water.
Historical Examples

The Closet of Sir Kenelm Digby Knight Opened Kenelm Digby
L’Assommoir Emile Zola
The Brute Frederic Arnold Kummer
Social Life Maud C. Cooke
The Black Box E. Phillips Oppenheim
The Life of John of Barneveld, 1609-15, Volume I. John Lothrop Motley
The Works of Guy de Maupassant, Vol. 6 Guy de Maupassant
The Life of John of Barneveld, 1609-15, Volume I. John Lothrop Motley
The Sunny Side of Diplomatic Life, 1875-1912 Lillie DeHegermann-Lindencrone
The Golden House Charles Dudley Warner

a plain unclarified broth or stock

Read Also:

  • Bouillon-cube

    a small compressed cube of dehydrated beef, chicken, or vegetable stock.

  • Bouillon-cup

    a small, bowl-shaped vessel, with two handles, in which bouillon is served.

  • Bouillon-spoon

    a spoon with a round bowl, smaller than a soup spoon.

  • Bouillotte-lamp

    a table lamp of the 18th century, having two or three adjustable candle brackets and a common shade sliding on a central shaft.

  • Bouillotte-table

    a small round table of the 18th century, having around its top a gallery within which a bouchon could be set for the playing of card games. Historical Examples Blackwood’s Edinburgh Magazine, Volume 64, No. 398, December 1848 Various

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