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There is no difference between bouillon, broth and stock according to Larousse Gastronomique.

In practice, and in today's English usage, a broth tends to be something that you would serve to someone to eat on its own, while bouillon is something you buy in tins or make from cubes.

Much tinned bouillon is actually made from dried bouillon.

See also:


Beef Stock; Bouillon; Chicken Stock; Clam Juice; Consommé; Court Bouillon; Fish Stock; Fumet; Pot Likker; Stockpots; Stock; Vegetable Stock

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Also called:

Suppe (klare) (German); Fumetto (Italian)


Oulton, Randal. "Bouillon." CooksInfo.com. Published 23 September 2002; revised 27 May 2009. Web. Accessed 03/20/2018. <http://www.cooksinfo.com/bouillon>.

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