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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Bouillon (broth) ： ウィキペディア英語版 Bouillon (broth) Bouillon, in French cuisine, is a broth or soup prepared from broth.〔(Understanding Food: Principles and Preparation - Amy Christine Brown - Google Books )〕〔(Cookery for the Hospitality Industry - Graham Dodgshun, Michel Peters, David O'Dea - Google Books )〕 This name comes from the verb ''bouillir'', meaning ''to boil''. It is usually made by the simmering of ''mirepoix'' and aromatic herbs (usually a ''bouquet garni'') with either beef, veal, or poultry bones and/or with shrimp, or vegetables in boiling water. Traditionally, the word ''bouillon'' was used to describe a soup based on beef broth, and ''court-bouillon'' if based on fish broth. Clear beef bouillon is called consommé. This is not to be confused with ''bouillon'' soup, a Haitian soup, or stock, which is made in a (somewhat) similar manner, but serves an entirely different purpose in French cuisine. ==See also== * Bouillon cube * Court-bouillon * List of hot beverages * 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Bouillon (broth)」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.