bouillon

See also: Bouillon

EnglishEdit

EtymologyEdit

First attested 1656, from French bouillon, from the verb bouillir (to boil), from Old French boillir, from Latin bullīre, present active infinitive of bulliō (I bubble, boil), from bulla (bubble).

PronunciationEdit

NounEdit

bouillon (countable and uncountable, plural bouillons)

  1. A clear seasoned broth made by simmering usually light meat, such as beef or chicken.
  2. An excrescence on a horse's frush or frog.

HypernymsEdit

HyponymsEdit

Derived termsEdit

Related termsEdit

TranslationsEdit


DutchEdit

EtymologyEdit

Borrowed from French bouillon.

PronunciationEdit

  • IPA(key): /bu(l)ˈjɔn/
  • (file)
  • Hyphenation: bouil‧lon
  • Rhymes: -ɔn

NounEdit

bouillon m (plural bouillons, diminutive bouillonnetje n)

  1. stock, broth (water in which meat (or other food) has been boiled)
    Synonym: vleesnat
  2. (dated) bullion, fringe of gold or silver wire
    Synonym: cantille

Derived termsEdit


FrenchEdit

EtymologyEdit

bouillir +‎ -on

PronunciationEdit

NounEdit

bouillon m (plural bouillons)

  1. broth (water in which food (meat or vegetable etc) has been boiled)
  2. bubble rising from a boiling liquid
  3. gulp of liquid which escapes forcefully
  4. flesh rising on a fold
  5. risen fold of cloth
  6. unsold copies of a publication
  7. simple restaurant, which originally served only bouillon

Derived termsEdit

DescendantsEdit

  • Norwegian Bokmål: buljong
  • Turkish: bulyon

ReferencesEdit

  • Nouveau Petit Larousse illustré. Dictionnaire encyclopédique. Paris, Librairie Larousse, 1952, 146th edition

Further readingEdit


GalloEdit

EtymologyEdit

(This etymology is missing or incomplete. Please add to it, or discuss it at the Etymology scriptorium.)

NounEdit

bouillon m

  1. mud

Derived termsEdit