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Souffle   Listen
noun
Souffle  n.  (Med.) A murmuring or blowing sound; as, the uterine souffle heard over the pregnant uterus.






Collaborative International Dictionary of English 0.48








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"Souffle" Quotes from Famous Books



... resolutely through all the courses, smiling through her agony; though her heart is in the kitchen, and she is speculating with terror lest there be any disaster there. If the SOUFFLE should collapse, or if Wiggins does not send the ices in time—she feels as if she would commit suicide—that ...
— The Book of Snobs • William Makepeace Thackeray

... appeasement. Pretty girl! Comfort to see a pretty face—not a pale, peeky thing like Adela's. His anger burned up anew. So she counted on his helplessness, had begun to count on that, had she? She should see that there was life in the old dog yet! And his sacrifice of the uneaten souffle, the still less eaten mushrooms, the peppermint sweet with which he usually concluded dinner, seemed to consecrate that purpose. They all thought he was a hulk, without a shot left in the locker! He had seen a couple of them at the Board that afternoon ...
— Forsyte Saga • John Galsworthy

... two hundred fifty pounds, as near as I could guess, and was very tasty. He appeared at his best in cutlets but only a little less wonderful in the Hamburg steaks which I rolled and roasted on hot stones, watching them swell out into great balls that were as light as the finest souffle omelettes we used to have at the "Medved" in Petrograd. On this welcome addition to my larder I lived from then until the ground dried out and the stream ran down enough so that I could travel down along the river to the country whither Ivan ...
— Beasts, Men and Gods • Ferdinand Ossendowski

... RICE SOUFFLE. Blanch some Carolina rice, strain and boil it in milk, with lemon peel and a bit of cinnamon. Let it boil till the rice is dry; then cool it, and raise a rim three inches high round the dish, having egged the dish where it is put, to make it stick. Then egg ...
— The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, • Mary Eaton

... or bits of common cheese, when too hard and dry to serve on the table should be grated, put into a jar and put aside for cheese balls to serve with lettuce, cheese souffle, for baked macaroni, or spaghetti, or for croquettes, ...
— Made-Over Dishes • S. T. Rorer

... chef in the kitchen glared furiously at his omelette souffle, and vowed terrible things to M'sieu Zhames if he looked at Celeste more than ...
— The Man on the Box • Harold MacGrath

... boil a few minutes; remove from fire, add 3/4 cupful fruit syrup, either of raspberry, strawberry, apricot, or cherries, and 1 tablespoonful lemon juice; if handy, add 2 or 3 tablespoonfuls white wine, and serve with souffle and light delicate puddings. It may also be served cold with puddings. In place of fruit syrup, strawberry or cherry marmalade may be taken, ...
— Desserts and Salads • Gesine Lemcke

... to reduce the liquid. Rub through a sieve and set aside to cool. Beat 1 oz. fresh butter to a cream and add yolks of 2 eggs, one at a time, beating well in, also barely 1 oz. grated cheese and seasoning to taste. Mix well. Beat whites of 3 eggs quite stiff and mix in very lightly. Butter souffle tin and tie band of buttered paper round, to come 2 inches above the rim. Fill in mixture—not more than three-fourths full, and steam very gently in barely an inch of water for 1 hour. Turn out on very hot dish and serve immediately, or slip off paper band and pin hot napkin round. If allowed ...
— Reform Cookery Book (4th edition) - Up-To-Date Health Cookery for the Twentieth Century. • Mrs. Mill

... salmon into fillets, marinate them in oil, lemon juice, salt, pepper, nutmeg, and herbs for two hours. Wipe and put them into paper souffle cases with a little oil, butter, and herbs. Cook them on a gridiron, and serve with a sauce piquante made in the following manner: Half a pint of rich Espagnole sauce (No. 1) and a dessert-spoonful of New Century{*} sauce, ...
— The Cook's Decameron: A Study in Taste: - Containing Over Two Hundred Recipes For Italian Dishes • Mrs. W. G. Waters

... have one of the most satisfactory desserts. Like the preceding recipe, it must be made at the last moment and sent from the oven directly to the table. The eggs must be beaten to just the right point and the oven must be very hot. Get everything in readiness before beginning to make the souffle. ...
— Many Ways for Cooking Eggs • Mrs. S.T. Rorer



Words linked to "Souffle" :   dish, souffle-like, cheese souffle



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