Bisque

A thick soup usually made from shellfish or game; also, an ice cream to which finely chopped macaroons have been added.

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 m …...

Bisque

A shellfish soup that has been thickened.
Found on https://findlayfoods.com/dictionary-of-french-cooking-terms

Bisque

Unglazed porcelain, minus final firing and glazing.
Found on http://www.encyclo.co.uk/local/10141

bisque

[n] - a thick cream soup made from shellfish
Found on http://www.webdictionary.co.uk/definition.php?query=bisque

Bisque

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...
Found on http://www.kilnworks.co.uk/glossary.php

Bisque

Bisque noun [ A corruption of biscuit .] Unglazed white porcelain.
Found on http://www.encyclo.co.uk/webster/B/57

Bisque

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.
Found on http://www.encyclo.co.uk/webster/B/57

bisque

noun a thick cream soup made from shellfish
Found on https://www.encyclo.co.uk/local/20974

Bisque

• (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.
Found on http://thinkexist.com/dictionary/meaning/bisque/

bisque

(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 ...
Found on http://www.britannica.com/eb/a-z/b/70

Bisque

A rich thick shellfish soup with cream.
Found on http://www.encyclo.co.uk/local/21216

Bisque

Bisque is a kind of unglazed white porcelain used for statuettes and ornaments.
Found on http://www.probertencyclopaedia.com/browse/AB.HTM

Bisque

Bisque is a kind of unglazed white porcelain used for making statuettes and ornaments.
Found on http://www.probertencyclopaedia.com/browse/GB.HTM

Bisque

Bisques are thick, creamy consistency fish soups usually made from shell fish or crab, the flesh of which has been pureed.
Found on http://www.probertencyclopaedia.com/browse/QB.HTM

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 ....
Found on http://www.antique-marks.com/antique-terms-b.html

Bisque

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...
Found on http://en.wikipedia.org/wiki/Glossary_of_golf

Bisque

[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...
Found on http://en.wikipedia.org/wiki/Bisque_(pottery)

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 ...
Found on http://en.wikipedia.org/wiki/Bisque_(food)

Bisque

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.
Found on http://www.encyclo.co.uk/local/22144

Bisque

Unglazed white porcelain.
Found on http://sitescorcher.com/spoorstone/glossary.html

Bisque

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.
Found on http://www.encyclo.co.uk/local/22282
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