1) Broth 2) Puree 3) Soup
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https://www.crosswordclues.com/clue/bisque
1) French word used in English 2) Lobster soup 3) National dish 4) Nutty ice cream 5) Rich soup 6) Seafood dish 7) Seafood serving 8) Shellfish soup 9) Soup 10) Soup or dessert 11) Soup order 12) Thick shellfish soup 13) Thick soup
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https://www.crosswordclues.com/clue/bisque
[food] Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, crab, shrimp or crayfish. Also, creamy soups made from roasted and puréed fruits or fungi are sometimes called bisques. == Etymology == It is thought the name is derived from ...
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http://en.wikipedia.org/wiki/Bisque_(food)
[pottery] Bisque porcelain is unglazed, white ceramic ware. A popular use for bisque porcelain was the manufacture of bisque dolls in the 19th century. The related term, biscuit, refers to pottery that has been fired but not yet glazed. The porous nature of biscuit earthenware means that it readily absorbs water, while vitreous ware and bon...
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http://en.wikipedia.org/wiki/Bisque_(pottery)
A form of handicapping used in private matchplay games. The higher handicapped player is allowed to choose on which holes they receive their handicap allowance of "free shots". As this is a matter of negotiation between the players involved there are many variations in the number of shots allowed and when (before the start of the round, before play...
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http://en.wikipedia.org/wiki/Glossary_of_golf
• (n.) Unglazed white porcelain. • (n.) A white soup made of crayfish. • (n.) A point taken by the receiver of odds in the game of tennis; also, an extra innings allowed to a weaker player in croquet.
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http://thinkexist.com/dictionary/meaning/bisque/
Term for the unglazed, matt-surface biscuit porcelain that was the most popular material for doll's heads from the mid-19thC to the 1930's, and revived 1960-80. Flesh colour and features are painted on after an initial firing, then fired again at a low termperature to fix the colours. The term all-bisque refers to a doll with head, limbs and body ....
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http://www.antique-marks.com/antique-terms-b.html
(from the article `soup`) Thick soups may achieve their texture by means of a flour- or egg-thickened sauce or a puree of vegetables with or without butter or cream. Bisques ...
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http://www.britannica.com/eb/a-z/b/70
A rich thick shellfish soup with cream.
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http://www.encyclo.co.uk/local/21216
A popular thick stew, roux based, usually made with crawfish. The carcass carapace of the crawfish is stuffed with the meat of the tails, seasonings and bread crumbs.
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http://www.encyclo.co.uk/local/22144
A rich shellfish soup made with the shells of the animal. The soup is enriched with cream and Cognac and garnished with pieces of the shell fish meat. This name is also used to describe vegetable soups prepared in the same manner as shellfish bisques.
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http://www.encyclo.co.uk/local/22282
A thick soup usually made from shellfish or game; also, an ice cream to which finely chopped macaroons have been added.
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http://www.encyclo.co.uk/visitor-contributions.php
Term for the unglazed, matt-surface BISCUIT porcelain that was the most popular material for doll's heads from the mid-19thC to the 1930's, and revived 1960-80. Flesh colour and features are painted on after an initial firing, then fired again at a low termperature to fix the colours. The term all-bisque refers to a doll with head, limbs and body m …...
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http://www.encyclo.co.uk/visitor-contributions.php
Bisque noun [ A corruption of
biscuit .] Unglazed white porcelain.
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http://www.encyclo.co.uk/webster/B/57
Bisque noun [ French] A point taken by the receiver of odds in the game of tennis; also, an extra innings allowed to a weaker player in croquet.
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http://www.encyclo.co.uk/webster/B/57
Bisque is a kind of unglazed white porcelain used for statuettes and ornaments.
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http://www.probertencyclopaedia.com/browse/AB.HTM
Bisque is a kind of unglazed white porcelain used for making statuettes and ornaments.
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http://www.probertencyclopaedia.com/browse/GB.HTM
Bisques are thick, creamy consistency fish soups usually made from shell fish or crab, the flesh of which has been pureed.
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http://www.probertencyclopaedia.com/browse/QB.HTM
Pots that have been given a preliminary firing to render them hard enough for further work such as decoration and glazing. The higher the temperature of the bisque firing, the harder will be pot, resulting in reduced reaction between glaze and body in the final firing.
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http://www.studiopottery.com/cgi-bin/glossary.cgi
A shellfish soup that has been thickened.
Found on
https://findlayfoods.com/dictionary-of-french-cooking-terms
Biscuit or bisque firing – initial firing usually to allow the ware to be decorated before the second firing.
Found on
https://www.bathpotters.co.uk/helpful-guides/94-pottery-glossary
Clay that has been fired but not glazed. Prefiring also makes the tableware easier to handle. Glaze is then applied and it is fired again. 'Low' bisque firing is typical for pottery and ceramics while vitrified bisque is done for bone china and some types of stoneware. Low bisque is fired as high as possible to burn away all carbonaceous matter, ye...
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https://www.encyclo.co.uk/local/20487
noun a thick cream soup made from shellfish
Found on
https://www.encyclo.co.uk/local/20974
a thick cream soup, esp. of puréed shellfish or vegetables. · ice cream made with powdered macaroons or nuts.
Found on
https://www.infoplease.com/dictionary/bisque
Pottery which has been fired once, without glaze, to a temperature just before vitrification.
Found on
https://www.jnevins.com/glossary.htm
No exact match found.
