bisque

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bisque

1
1. 
a. a pink to yellowish tan colour
b. (as adjective): a bisque tablecloth
2. Ceramics another name for biscuit

bisque

2
Tennis Golf croquet an extra point, stroke, or turn allowed to an inferior player, usually taken when desired

bisque

A tile that has been fired once but not glazed.
References in periodicals archive ?
[ILLUSTRATION OMITTED] BAKED POTATO AND BACON BISQUE 5 to 6 russet potatoes, scrubbed and baked until fork-tender 1 tablespoon butter 4 cloves garlic, minced 1 onion, chopped 1/2 pound bacon, chopped 5 to 6 cups vegetable broth 2 teaspoons salt 1 teaspoon white pepper 1/2 teaspoon red pepper flakes 1 cup cream 1 cup sour cream For garnish: shredded cheese, chopped chives or green onions, cooked and crumbled bacon, and sour cream
When Software Bisque unveiled its Paramount prototype in 1996, there were those, including yours truly, who doubted that any mount could be made to track unguided with arcsecond accuracy for more than a minute or two.
I began testing a Paramount on loan from Software Bisque late last summer.
The only program required to control the mount is TheSky, Software Bisque's long-standing flagship product.
Tom Bisque provided me with a list of people who he knew were exploiting much of the Paramount's potential.
While it's understandable that anyone owning something as sophisticated as a Paramount wouldn't fit into a category labeled "typical," Dale distinguishes himself by, in the words of Tom Bisque, "doing real science." Collaborating with University of Denver astronomer Robert Stencel, Dale is monitoring a growing number of Mira-type long-period variable stars in hopes of catching one during a short-lived flare.
'She's taking a bisque,' whispers Chris Bennett, my expert at lawnside.
A player gets a free shot, or bisque, for every point on their handicap.
For the Viognier bisque, in a large saucepan over medium heat, bring the Viognier, water, vinegar, carrots, spring onions, fennel, and celery to a boil.
To finish the shrimp, in a medium saucepan, bring three cups of the warm reserved bisque to a simmer.
For the gelee, place the remaining warm bisque liquid in a medium saucepan over medium heat and bring to a simmer.
To finish the bisque, in a medium bowl, using a rubber spatula, gently fold the whipped cream into the bisque until smooth.