| 释义 |
‖ soufflé, n.2 and a.
(ˈsuːfleɪ, ‖ sufle)
Also 9 souflet, soufflée.
[F., pa. pple. of souffler:—L. sufflāre, f. sub under + flāre to blow.
The use of the fem. form soufflée is prob. due to its occurrence in omelette soufflée.]
A. n.
a. A light dish, either sweet or savoury, made by mixing materials with white of egg beaten up to a froth, and heating the mixture in an oven until it puffs up.
α1813L. E. Ude French Cook 195 Soufflé of young Partridges. 1846A. Soyer Cookery 575 Soufflés when well-made are excellent removes for the winter season. 1847Disraeli Tancred i. i, I entrusted the soufflées to him. 1883‘Annie Thomas’ Mod. Housewife 14 Ducklings and roast pigeons followed, then some pastry and a well-made soufflé.
fig.1888[see b below]. 1891Meredith One of our Conq. xx, Our soufflé of sentiment will be seen subsiding under a breath. 1916E. Pound Let. 27 July (1971) 89 Sometime, certainly, you must have the soufflé of contemporary French poets. 1964New Statesman 1 May 675/3 A girl, her yellow hair in a sort of lacquered soufflé, ran from the police court, crying black tears from the cosmetics of her child's eyes. 1980T. Morgan Somerset Maugham viii. 202 [The play] Caroline was a soufflé whipped up..out of boredom.
β1831Society I. 84 Take my plate..for some of the sweets near Miss Bradford. Not the souflet. 1836B. Hall Schloss Hainfeld vii. 104 Last of all, a souflet worthy of Very's or Beauvilliers'.
b. attrib., as soufflé-case, soufflé-dish, etc.
1845E. Acton Mod. Cookery xix. 491 A common soufflé-pan may be purchased for four or five shillings. 1846A. Soyer Cookery 329 In a common pie-dish or silver soufflée-dish. Ibid. 564 A cover large enough for the soufflé-case. 1888Athenæum 22 Sept. 377/3 Mere whipped-egg soufflé work of the most artistic kind.
B. adj. Of ceramic ware: Having liquid colour applied by means of blowing.
1878J. J. Young Ceramic Art 152 The soufflé decoration is characteristic. 1972Trans. Oriental Ceramic Soc. XXXVIII. 141 The entire vessel covered with soufflé gilding. |