soufflé

(sū-flā')
n.
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.

[French, from past participle of souffler, to puff up, from Old French soffler, from Latin sufflāre : sub-, sub- + flāre, to blow.]

soufflé souf·flé' adj.
souffléd souf·fléd' adj.

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is spelt with an acute accent on the e and is pronounced soo-flay.

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Light, fluffy, baked dish of eggs, flour, and butter with various fillings; may be sweet or savoury.

[soo-FLAY] A light, airy mixture that usually begins with a thick egg yolk-based sauce or purée that is lightened by stiffly beaten egg whites. Soufflés may be savory or sweet, hot or cold. Baked soufflés are much more fragile than those that are chilled or frozen because the hot air entrapped in the soufflé begins to escape (causing the mixture to deflate) as soon as the dish is removed from the oven. Savory soufflés are usually served as a main dish, are almost always hot and can be made with a variety of ingredients including cheese, meat, fish or vegetables. Dessert soufflés may be baked, chilled or frozen and are most often flavored with fruit purées, chocolate, lemon or liqueurs. Both sweet and savory soufflés are often accompanied by a complementary sauce. Soufflés are customarily baked in a classic soufflé dish, which is round and has straight sides to facilitate the soufflé's rising. These special dishes are ovenproof and come in a variety of sizes ranging from 31⁄2-ounce (individual) to 2-quart. They're available in kitchenware shops and the housewares section of most department stores. Foil or parchment "collars" are sometimes wrapped around the outside of a soufflé dish so that the top of the foil or paper rises about 2 inches above the rim of the dish. Such collars are used for cold dessert soufflés so that the sides of the frozen or molded mixture are supported until they set. Once the collar is removed, the soufflé stands tall and appears to "rise" out of the dish.

IN BRIEF: n. - Light fluffy dish of egg yolks and stiffly beaten egg whites mixed with e.g. cheese or fish or fruit.

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A soft, blowing auscultatory sound.

• cardiac s. — any heart murmur of a blowing quality.
• fetal s. — a murmur sometimes heard over the pregnant uterus, supposed to be due to compression of the umbilical cord.
• funic s., funicular s. — a hissing souffle synchronous with fetal heart sounds, probably from the umbilical cord.
• placental s. — a souffle supposed to be produced by the blood current in the placenta; called also placental bruit.
• uterine s. — a sound made by the blood within the arteries of the gravid uterus.

For a list of words related to soufflé, see:

• Desserts

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See words rhyming with "soufflé."

Dansk (Danish)
n. - souffle, åndedrætslyd

Français (French)
n. - soufflé

Deutsch (German)
n. - Geräusch in Organen

Ελληνική (Greek)
n. - (ιατρ.) φύσημα (ακροαστικός ήχος)

Italiano (Italian)
soffio, soufflé

Português (Portuguese)
n. - ruído (m), sopro (m)

Русский (Russian)
(дыхательный) шум

Español (Spanish)
n. - soplo, soufflé

Svenska (Swedish)
n. - blåsljud

中文（简体）(Chinese (Simplified))
蛋白牛奶酥, 杂音, 吹气音

中文（繁體）(Chinese (Traditional))
n. - 蛋白牛奶酥, 雜音, 吹氣音

한국어 (Korean)
n. - (청진기에 들리는) 잡음

日本語 (Japanese)
n. - スフレ

עברית (Hebrew)
n. - ‮תפיחה, תפיחית, מאפה-ביצים וגבינה, סופלה‬

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