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A thick soup, these days made with a purée of crayfish or other shellfish (such as crab or lobster). This was not always the case, as during the 18th century, game and poultry were also made into bisques.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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