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n. A clear thin broth made typically by simmering beef or chicken in water with seasonings.

n. A clear seasoned broth made by simmering usually light meat, such as beef or chicken.

n. An excrescence on a horse's frush or frog.

n. A nutritious liquid food made by boiling beef, or other meat, in water; a clear soup or broth.

n. An excrescence on a horse's frush or frog.

n. A kind of clear soup, consisting of the strained liquid from a slow and prolonged boiling of meat (usually beef) in the piece and sometimes whole vegetables.

n. In farriery, an excrescence of flesh in a wound; proud flesh.

n. A puff on a lady's dress; a puffed fold of the same material.

n. a clear seasoned broth

"The flavorful broth or bouillon is often served first, dotted with croutons and sprinkled with Gruy è re cheese."

broth   

bullion   

broth   

Dillon    Dylan    Macmillan    Spillane    billon    millon    penicillin    quillon    villain   

gruel    caviar    gravy    fricassee    filet    satay    Marsala    cutlet    beef tea    lemonade