| bouillon | 1. A nutritious liquid food made by boiling beef, or other meat, in water; a clear soup or broth. 2. <veterinary> An excrescence on a horse's frush or frog. Origin: F, fr. Bouillir to boil. Source: Websters Dictionary (01 Mar 1998) |
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| haricot | 1. A ragout or stew of meat with beans and other vegetables. 2. The ripe seeds, or the unripe pod, of the common string bean (Phaseolus vulgaris), used as a vegetable. Other species of the same genus furnish different kinds of haricots. Origin: F. Source: Websters Dictionary (01 Mar 1998) |