Bouillon is the French word for broth, and is usually used as a synonym for it. This name comes from the verb bouillir, meaning to boil. It is usually made by the simmering of mirepoix and aromatic herbs (usually a bouquet garni) with either beef, veal, or poultry bones and/or with shrimp, or vegetables in boiling water. In the late 18th century, Count Rumford (1753-1814) an American born physicist during his service to the Elector of Bavaria, invented and mass-produced a fully nutritious, solidified stock of bones, inexpensive meat by-products and other ingredients. He fed the Duke’s army with it. His invention was the precursor of the bouillon cube.