‖a. [ F., fr. soufflé, p. p. of souffler to puff. ] 1. (Ceramics) Decorated with very small drops or sprinkles of color, as if blown from a bellows. [ Webster 1913 Suppl. ]
2. (Cookery) Often ‖. Filled with air by beating, and baked; as, an omelette soufflé. [ Webster 1913 Suppl. ]
n. [ F., fr. soufflé, 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. [ 1913 Webster ]
n. [ F., fr. soufflé, 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. [ 1913 Webster ]
‖a. [ F., fr. soufflé, p. p. of souffler to puff. ] 1. (Ceramics) Decorated with very small drops or sprinkles of color, as if blown from a bellows. [ Webster 1913 Suppl. ]
2. (Cookery) Often ‖. Filled with air by beating, and baked; as, an omelette soufflé. [ Webster 1913 Suppl. ]
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