A bisque is a thick, rich, creamy sauce in the form of a puree Bisque in French means a "shellfish soup " The word is a corruption of "biscuit," as the soup was cooked twice to thicken it Bisques in the 18th century were made of poultry and game, not with shellfish as they usually are today
Unglazed ceramic ware that has been fired at a low temperature to remove all moisture from the clay body and to make handling easier during glazing Pots which 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
An advantage allowed an inferior player in certain games, such as a free point in tennis, an extra turn in croquet, or an additional stroke in golf. a thick creamy soup made from shellfish
A thick, rich creamy soup containing fish or game or pureed vegetables 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 shellfish meat This name is also used to describe vegetable soups prepared in the same manner as shellfish bisques Also a frozen creamy dessert