Bouillon
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Court BouillonThere is no difference between bouillon, broth and stock according to Larousse Gastronomique. In practice, and in today's English usage, a broth tends to be something that you would serve to someone to eat on its own, while bouillon is - gasp - something you buy in tins or make from cubes. Much tinned bouillon is actually made from dried bouillon.
Court bouillon
Court bouillon means a "quick stock", one that can be made quickly. Larousse lists 19 different versions of Court-bouillon.
Recipe Search
Also called:
Bouillon (French); Suppe (klare) (German); Fumetto (Italian)
Other entries for: Stock
Beef Stock, Bouillon, Chicken Stock, Fish Stock, Fumet, Pot Likker, Vegetable Stock
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