Souffl'e \Souf`fl['e]"\, a. [F., fr. souffl['e], p. p. of
souffler to puff.]
1. (Ceramics) Decorated with very small drops or sprinkles of
color, as if blown from a bellows.
2. (Cookery) Often
Source: Webster's Revised Unabridged Dictionary (1913)
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Souffl'e \Souf"fl['e]\, n. [F., fr. souffl['e], p. p. of
souffler to puff.]
(Cookery)
A side dish served hot from the oven at dinner, made of eggs,
milk, and flour or other farinaceous substance, beaten till
very light, and flavored with fruits, liquors, or essence.
Source: Webster's Revised Unabridged Dictionary (1913)
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