bouillon
bouil·lon / ˈboŏlyən; -yän/ • n. a broth made by stewing meat, fish, or vegetables in water.
bouillon
bouillon A plain, unclarified beef or veal broth; also used synonymously with stock. Bouillon granules were first introduced by Fabrique des Produits Maggi in 1892, followed by cubes (stock cubes) in 1906.
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