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a. A rich, creamy soup made from meat, fish, or shellfish.
b. A thick cream soup made of puréed vegetables.
2. Ice cream mixed with crushed macaroons or nuts.
[Perhaps from French dialectal, sour soup, from Biscaye, Bay of Biscay.]
1. See biscuit.
2. A pale orange-yellow to yellowish gray.
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.
(Cookery) a thick rich soup made from shellfish
[C17: from French]
a. a pink to yellowish tan colour
b. (as modifier): a bisque tablecloth.
2. (Ceramics) ceramics another name for biscuit4
[C20: shortened from biscuit]
(Tennis) tennis golf croquet an extra point, stroke, or turn allowed to an inferior player, usually taken when desired
[C17: from French, of obscure origin]
1. a thick cream soup, esp. of puréed shellfish.
2. ice cream made with powdered macaroons or nuts.
[1640–50; < French]
2. vitreous china that is left unglazed.
[1655–65; short for biscuit]