| 释义 |
bouil·lon
\ˈbüˌyän also ˈbu̇- or ̷ ̷ˈ ̷ ̷; ˈbu̇lˌyän also ˈbü- or ̷ ̷ˈ ̷ ̷; ˈbu̇lyən; büˈyōⁿ, ˈ ̷ ̷ˌ ̷ ̷\ noun
(-s)
Etymology: French, from Old French boillon, from boillir to boil — more at boil
: a broth made by slow boiling of meat and especially beef in water; specifically : clarified and seasoned stock served as a soup and made from lean beef unless otherwise stated
< clam bouillon >
— compare beef tea, medium |