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n9http://commons.wikimedia.org/wiki/Special:FilePath/Bouillon_de_volaille.
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n2http://dbpedia.org/resource/Bouillon_(broth)
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Subject Item
n2:
rdfs: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.
foaf:name
Bouillon
foaf:depiction
n9:jpg
dbpedia-owl:country
dbpedia:France
dbpedia-owl:ingredient
dbpedia:Poultry n8: dbpedia:Beef dbpedia:Shrimp dbpedia:Vegetable dbpedia:Veal dbpedia:Herb
dbpedia-owl:ingredientName
Mirepoix,herbs;vegetables orshrimpor bones (beef,veal, orpoultry)
dbpedia-owl:thumbnail
n6:300
dbpedia-owl:type
dbpedia:Broth