A soufflé is a baked egg-based dish originating in France in the early eighteenth century. Combined with various other ingredients it can be served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means "to blow", "to breathe", "to inflate" or "to puff".
Soufflé
baked egg-based dish using beaten egg whites to give an aerated texture
Characteristic of:
Hungarian cuisine
Contains, including ancestors:
Egg
Also known as:
English:
Souffle
Wikidata ID:
Q846376
Wikipedia title:
Soufflé
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ID: 18016