soufflé

CIDE DICTIONARY

soufflé, n. [F., fr. soufflé, p. p. of souffler to puff.].

 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]

soufflé, a. [F., fr. soufflé, p. p. of souffler to puff.].

•  Decorated with very small drops or sprinkles of color, as if blown from a bellows.  [Webster 1913 Suppl.]
•  Filled with air by beating, and baked; as, an omelette soufflé.  [Webster 1913 Suppl.]