beef bouillon

beef bouillon
a broth made either by straining water in which bits of lean beef have been cooked or by dissolving beef extract in hot water.
Also called, esp. Brit., beef tea.

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Universalium. 2010.

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  • beef bouillon — a broth made either by straining water in which bits of lean beef have been cooked or by dissolving beef extract in hot water. Also called, esp. Brit., beef tea …   Useful english dictionary

  • beef tea — noun an extract of beef (given to people who are ill) • Syn: ↑Bovril • Hypernyms: ↑infusion, ↑extract * * * noun : a beverage prepared by extracting finely cut lean beef with hot water or by dissolving commercial beef extract in boiling water… …   Useful english dictionary

  • beef tea — Chiefly Brit. See beef bouillon. * * * …   Universalium

  • Bouillon (broth) — Bouillon, in French cuisine, is simply a broth. 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 in… …   Wikipedia

  • Beef-steaks (Kochkunst) — Beef steaks (Kochkunst), (Kochkunst) ein aus England zu uns gekommenes Gericht, welches, gut zubereitet, zu den kräftigsten Fleischspeisen gehört. Man schneidet hierzu daumendicke Stücken Fleisch aus dem Rindslendenbraten, (an manchen Orten auch… …   Damen Conversations Lexikon

  • Bouillon — Bou illon , n. [F., fr. bouillir to boil.] 1. A nutritious liquid food made by boiling beef, or other meat, in water; a clear soup or broth. [1913 Webster] 2. (Far.) An excrescence on a horse s frush or frog. [1913 Webster] …   The Collaborative International Dictionary of English

  • bouillon — [bool′yän΄, bool′yən; ] Fr [ bo͞o yōn′] n. [Fr < bouillir,BOIL1] a clear broth, usually of beef …   English World dictionary

  • bouillon — /bool yon, yeuhn/; Fr. /booh yawonn /, n. a clear, usually seasoned broth made by straining water in which beef, chicken, etc., has been cooked, or by dissolving a commercially prepared bouillon cube or cubes in hot water. [1650 60; < F, equiv.… …   Universalium

  • Bouillon cube — Various bouillon cubes A bouillon cube [ˈbuːjɒn kjuːb] (US) or stock cube (Australia, Ireland, New Zealand, UK) is dehydrated bouillon (French for broth) or stock formed into a small cube about 15 mm wide. It is made by dehydrating… …   Wikipedia

  • Beef Stroganoff — although the exact history of the name is unknown.Recipes of braised meats finished with sour cream are fairly typical of medieval Russian cookery.Fact|date=February 2007Elena Molokhovets classic Russian cookbook (1861) gives the first known… …   Wikipedia

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