This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results


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.

Reviews / Comments

Not yet reviewed

Be the first to add a review