<Mitch@...> wrote in message
...
> If I have a recipe that calls for bullion, but I'd rather use broth
> because the bullion is so salty...what's the conversion?
>
>
There isn't a decent commercial bouillon anywhere in the world. The
commercial value of the whole cow doesn't make this a feasible product. So,
unless you're willing to make your own, forget it. You can find a good veal
bouillon product in France. When I want to have a beef flavored stock, and
don't have meat or homemade stock to put into it I use "Better than
Bouillon" "beef base". It comes in a small jar and is available in most
"yuppie" markets.

Kent