BOUILLI
An Illustrated Encyclopaedic Medical Dictionary · 1891 · p. 3
(Fr.), n. Bu-el-ye. Meat that has been used for making bouillon (q. v.). [A, 385.] BOUILLIE (Fr.),n. Bu-el-ye. Pap, gruel. [A, 385.]
Bu kavram başka kaynaklarda da geçiyor
A French-English Dictionary for Chemists (1921)
Culinary Dictionary (1911)
Chamber's Twientieth Century Dictionary (1908)
The American Dictionary and Cyclopedia (1907)
Cooley's Cyclopedia of Practical Receipts and Collateral Information (1880)
Cuir-bouilli
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Chamber's Twientieth Century Dictionary (1908)
Readham'da tam maddeyi gor →