Bouillon, in French cuisine, is simply a clarified broth.

Bouillon

2 quarts Brown Stock

2 egg whites

2 well-washed egg shells, crushed

1. In a large soup kettle, stir into the brown stock the egg whites and crushed egg shells. Heat slow to a boil, stirring constantly. Remove from heat. Cool 25 minutes.
2. Strain through a colander lined with 2 thicknesses of cheesecloth.
3. Refrigerate in covered container for up to 1 week or freeze in measured portions for easy use for up to 6 months.

Makes 2 quarts.