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A bisque is a thick rich soup, usually containing crustaceans such as lobsters, crabs, and crayfish. The word was originally borrowed into English from French as bisk in the mid-seventeenth century, at which time it still retained an early application, since lost, to ‘soup made from poultry or game birds, particularly pigeons’. It is not clear where the word came from, although some have linked it with the Spanish province of Biscay.

Subjects: Cookery, Food, and Drink.

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