A clear thin broth made typically by simmering beef or chicken in water with seasonings.
[French, from Old French, from boulir, to boil, from Latin bullīre, from bulla, bubble.]
Dictionary:
bouil·lon (bʊl'yŏn', -yən, bū'yŏn') ![]() |
[French, from Old French, from boulir, to boil, from Latin bullīre, from bulla, bubble.]
| 5min Related Video: bouillon |
| Food and Nutrition: bouillon |
A plain, unclarified beef or veal broth; also used synonymously with stock. Bouillon granules were first introduced by Fabrique des Produits Maggi in 1892, followed by cubes (stock cubes) in 1906.
| Food Lover's Companion: bouillon |
[BOOL-yahn] Any broth made by cooking vegetables, poultry, meat or fish in water. The liquid that is strained off after cooking is the bouillon, which can form the base for soups and sauces.
| Columbia Encyclopedia: Bouillon |
| Nutritional Values: The Nutritional Value for: bouillon, dehydrated, unprepared |
| Quantity | Energy (calories) |
Carbohydrates (grams) |
Protein (grams) |
Cholesterol (milligrams) |
Weight (grams) |
Fat (grams) |
Saturated Fat (grams) |
| 1 pkt | 15 | 1 | 1 | 1 | 6 | 1 | 0.3 |
| Word Tutor: bouillon |
When you have a cold, a nice hot bouillon soup can make you feel better.
Tutor's tip: A "billion" is a thousand million in the United States or a million times million in Great Britain. "Bouillon" is a clear soup, while "bullion" is uncoined gold or silver.
| Wikipedia: Bouillon |
| Bouillon | |||
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| Location of Bouillon in Luxembourg | |||
| Sovereign state | |||
| Region | |||
| Community | |||
| Province | |||
| Arrondissement | Neufchâteau | ||
| Coordinates | 49°47′0″N 05°04′0″E / 49.78333°N 5.06667°ECoordinates: 49°47′0″N 05°04′0″E / 49.78333°N 5.06667°E | ||
| Area | 149.09 km² | ||
| Population – Males – Females – Density |
5,455 (1 January 2006) 48.95% 51.05% 37 inhab./km² |
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| Age distribution 0–19 years 20–64 years 65+ years |
(01/01/2006) 22.20% 56.28% 21.52% |
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| Foreigners | 5.94% (01/07/2005) | ||
| Unemployment rate | 15.14% (1 January 2006) | ||
| Mean annual income | €10,594/pers. (2003) | ||
| Mayor | André Defat (ACTION) | ||
| Governing parties | DEES, UNION, ACTION | ||
| Postal codes | 6830, 6831, 6832, 6833, 6834, 6836, 6838 |
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| Area codes | 061 | ||
| Website | www.bouillon.be | ||
Bouillon is a municipality of Belgium. It lies in the country's Walloon Region and Luxembourg Province.
The municipality, which covers 149.09 km², had 5,477 inhabitants, giving a population density of 36.7 inhabitants per km².
Contents |
In the Middle Ages Bouillon was a lordship within the Duchy of Lower Lorraine and the principal seat of the Ardennes-Bouillon dynasty in the 10th and 11th century. In the 11th century they dominated the area, and held the ducal title along with many other titles in the region. Bouillon was the location of the ducal mint and the dominant urban concentration in the dukes' possession.[1]
There is a common misconception that Bouillon was a County. While the lords of Bouillon often were counts and dukes, Bouillon itself was not a county. The fortification of Bouillon was, along with the County of Verdun, the core of the possessions of the Ardennes-Bouillon dynasty, and their combined territory was a complex mixture of fiefs, allodial land and other hereditary rights throughout the area. An example of the latter is the Advocacy of the monastery of Saint-Hubert en Ardennes, which was granted to Godfrey II by the Bishop of Liège.[2]
The most famous of the Lords of Bouillon was Godfrey of Bouillon, who sold Bouillon Castle to the Bishopric of Liege. The bishops started to call themselves dukes of Bouillon, and the town emerged as the capital of a sovereign duchy by 1678, when it was captured from the bishopric by the French army and given to the La Tour d'Auvergne family. The duchy was prized for its strategic location as "the key to the Ardennes" (as Vauban called it) and hence to France itself. It remained a quasi-independent protectorate, like Orange and Monaco, until 1795, when the Republican Army finally annexed it to France.
Bouillon has a few schools, a lyceum 'lycée (middle school) and a gymnasium (high school), banks and a square place.
The town sits in a sharp meander of the river Semois (German: Sesbach, Walloon: Simwès, in France : Semoy) whose total length is 210 km. The surrounding area is largely forested.
The Castle of Bouillon still sits above the town centre, and is a popular tourist attraction.
| Year | Population | Area | Density |
|---|---|---|---|
| 2002 | 5,393 (2,649 males and 2,744 females) | 148.94 km² | 36.21/km² |
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This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)
| Translations: Bouillon |
Dansk (Danish)
n. - bouillon, suppe
Français (French)
n. - bouillon, consommé
Deutsch (German)
n. - Bouillon, Fleischbrühe
Ελληνική (Greek)
n. - κονσομέ, ζωμός
Português (Portuguese)
n. - caldo (m) de carne (fr.)
Español (Spanish)
n. - caldo, consomé
Svenska (Swedish)
n. - buljong
中文(简体)(Chinese (Simplified))
清汤
中文(繁體)(Chinese (Traditional))
n. - 清湯
한국어 (Korean)
n. - 부용(맑은 고기 수프의 일종)
العربيه (Arabic)
(الاسم) حساء خفيف صافي اللون
עברית (Hebrew)
n. - מרק דליל
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| kleik | |
| akni | |
| court bouillon |
| You have only bouillon powder what is the equivalent for 4 bouillon cubes? | |
| Can you substitute chicken bouillon for beef bouillon? | |
| Is beef bouillon powder the same as bouillon granules? |
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![]() | Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved. Read more | |
![]() | Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved. Read more | |
![]() | Food Lover's Companion. Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved. Read more | |
![]() | Columbia Encyclopedia. The Columbia Electronic Encyclopedia, Sixth Edition Copyright © 2003, Columbia University Press. Licensed from Columbia University Press. All rights reserved. www.cc.columbia.edu/cu/cup/. Read more | |
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