Tags: Food.
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 and/or with shrimp or vegetables in boiling water.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.
