{ "items" : [
    { "id" : "http://dbpedia.org/resource/Bouillon_(broth)"
      "properties" : {
        "http://www.w3.org/2000/01/rdf-schema#comment" : [ "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." ] ,
        "http://xmlns.com/foaf/0.1/name" : [ "Bouillon" ] ,
        "http://xmlns.com/foaf/0.1/depiction" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Bouillon_de_volaille.jpg" ] ,
        "http://dbpedia.org/ontology/country" : [ "http://dbpedia.org/resource/France" ] ,
        "http://dbpedia.org/ontology/ingredient" : [ "http://dbpedia.org/resource/Poultry",
          "http://dbpedia.org/resource/Mirepoix_(cuisine)",
          "http://dbpedia.org/resource/Beef",
          "http://dbpedia.org/resource/Shrimp",
          "http://dbpedia.org/resource/Vegetable",
          "http://dbpedia.org/resource/Veal",
          "http://dbpedia.org/resource/Herb" ] ,
        "http://dbpedia.org/ontology/ingredientName" : [ "Mirepoix,herbs;vegetables orshrimpor bones (beef,veal, orpoultry)" ] ,
        "http://dbpedia.org/ontology/thumbnail" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Bouillon_de_volaille.jpg?width=300" ] ,
        "http://dbpedia.org/ontology/type" : [ "http://dbpedia.org/resource/Broth"] } } }
