American Heritage® Dictionary of the English Language, Fourth Edition
- n. A small cube of evaporated seasoned meat, poultry, or vegetable stock, used in making broth or to flavor soups or stews.
- n. a cube of evaporated seasoned meat extract
“You can either wing this (it’s hard to get into too much trouble melting cheese) or follow a fabulous traditional recipe combining fontina and Swiss cheeses, a little white wine, maybe some beef or chicken stock (or a bouillon cube as a shortcut), and maybe a dash of nutmeg and onion-flavored Real Salt.”
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