| The American Heritage® Dictionary of the English Language: Fourth Edition. 2000. |
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| soufflé |
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| SYLLABICATION: | souf·flé |
| PRONUNCIATION: |  s -fl  |
| NOUN: | 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. | | ETYMOLOGY: | French, from past participle of souffler, to puff up, from Old French soffler, from Latin sufflre : sub-, sub- + flre, to blow; see bhl - in Appendix I. | | OTHER FORMS: | souf·flé —ADJECTIVE
souf·fléd —ADJECTIVE
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| The American Heritage® Dictionary of the English Language, Fourth Edition. Copyright © 2000 by Houghton Mifflin Company. Published by the Houghton Mifflin Company. All rights reserved. |
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