He jabbed at his souffle with a spoon.
"The Girl on the Boat" by Pelham Grenville Wodehouse
His fingers unexpectedly touched her warm skin beneath the kerchief-souffle.
"Gilian The Dreamer" by Neil Munro
Le vent de la mer Souffle dans sa trompe.
"Views and Reviews Essays in appreciation" by William Ernest Henley
Souffle is from the French and means puffed.
"Textiles" by William H. Dooley
As for prune souffle, he could make that easily enough.
"The Rich Little Poor Boy" by Eleanor Gates
Butter a 3-pint dish and turn the souffle into it.
"The Cookery Blue Book" by Society for Christian Work of the First Unitarian Church, San Francisco, California
In the meantime, let me recommend this souffle.
"The Master Mummer" by E. Phillips Oppenheim
And then Frau Yorvan came into the room with a souffle.
"The Princess Virginia" by C. N. Williamson
She's famous for making a carrot soufflE.
"FreeChildrenStories.com Collection" by Daniel Errico
Place it in a souffle dish, and bake it in a quick oven.
"Dressed Game and Poultry à la Mode" by Harriet A. de Salis
At Maison Giraud, the Pacific Palisades French bistro, chef-owner Alain Giraud makes a great case for the revival of the soufflé .
How physics can help you when you're making your next souffle?.
While I'm no culinary expert, I'd say that building green is remarkably like making a soufflé .
Like eggs in a soufflé that contribute flavor, protein and adhesiveness, certain building features can serve multiple functions.
Souffles can be difficult enough baked in a conventional oven.
A tomato souffle over spinach, from Resto and Rob's Bistro.
Best baked in a Charlotte mold pan (upper right) for easy removal, Zucchini Souffl Ã©.
Soufflé should be golden brown.
Here's her lighter version of a southern classic, Sweet Potato Soufflé .
Quickly fold in the remaining whites, then scrape the soufflé batter into the prepared dish.
Jardin blends together a delicious Carrot Souffle .
Souffles will fall slightly as they cool.
Don't put too many souffles in at once.
Several hours before service, cover top of souffles with crushed amaretti.
This cross between a souffle and a pudding gets its great lemon flavor from both.