Origin of souffleFrench from souffler, to blow: see soufflé
A baked dish made light and fluffy by gentle inclusion of whipped egg yolks in the batter.
Her chocolate souffle was delicious and seemed as light as air.
Med. a soft, blowing sound heard on auscultation
made light and puffy in the process of being cooked or baked
Origin of souffléFrench from past participle of souffler, to blow from Classical Latin sufflare, to inflate, blow up, puff out from sub- (see sub-) + flare, to blow
any of several baked foods, as a dish prepared with white sauce and egg yolks and some additional ingredient, as cheese, made light and puffy by beaten egg whites added before baking
A light, fluffy baked dish made with egg yolks and beaten egg whites combined with various other ingredients and served as a main dish or sweetened as a dessert.
Origin of souffleFrench from past participle of souffler to puff up from Old French soffler from Latin sufflāre sub- sub- flāre to blow ; see bhlē- in Indo-European roots.
- When visiting Aqua, don't forget about dessert, with such enticing options such as Passion Fruit Souffle and Strawberry Liegeois.
- 463 and 477), writing about 1770, says that there was then a glass-house at Peking, where every year a good number of vases were made, some requiring great labour because nothing was blown (rien n'est souffle), meaning no doubt that the ornamentation was produced not by blowing and moulding, but by cutting.