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n. A rich, creamy soup made from meat, fish, or shellfish.

n. A thick cream soup made of puréed vegetables.

n. Ice cream mixed with crushed macaroons or nuts.

n. See biscuit.

n. A pale orange-yellow to yellowish gray.

n. A color ranging in various industries from moderate yellowish pink to grayish yellow.

n. 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.

n. A thick creamy soup made from fish, shellfish, meat or vegetables.

n. An extra turn, free point or some other advantage allowed.

n. A pale pinkish brown colour.

adj. of a pale pinkish brown colour

n. Unglazed white porcelain.

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.

n. A white soup made of crayfish.

n. In ceramics: Formerly, same as biscuit, 3.

n. A variety of unglazed white porcelain used for statuettes and other small figures.

n. In cookery, a soup made of meat or fish slowly stewed until all the strength is extracted, and thickened with finely minced or shredded forcemeat; specifically, such a soup made from crabs, crawfish, shrimps, and the like. Also spelled bisk.

n. See bisk.

n. An ice-cream with which powdered macaroons are mixed before freezing. Called also biscuit Tortoni.

n. See bisk.

n. a thick cream soup made from shellfish

"This recipe is a modification of the pumpkin bisque recipe from the Professional Chef, with a bit of advice from Irene."

soup   

tomato bisque    Colours   

biscuit   

Fisk    brisk    disc    disk    fisc    fisk    frisk    lisk    risk    whisk   

ravioli    gentlemen    absenteeism    brill    gumbo    patty    crx    articulating    thermidor    labeouf