or BISQUE, in cookery, a rich sort of broth or soup, made of pigeons, chickens, force-meat, mutton-gravy, and other ingredients. The word is French, formed, as some think, from biscota; because the bisque, consisting of a diversity of ingredients, needs several repeated coctions to bring it to perfection. There is also a demi-bisque, made at a low expense, in which only half the ingredients are used; and a bif-