[souf.fle] n [F, fr. souffle, pp. of souffler to blow, puff up, fr. L sufflare, fr. sub- + flare to blow--more at blow] (1813): a dish that is made from a sauce, egg yolks, beaten egg whites, and a flavoring or puree (as of seafood, fruit, or vegetables) and baked until puffed up
[2]souffle or souf.fleed adj (1888): puffed up by or in cooking