Source : Webster's Revised Unabridged Dictionary (1913)

Souffl'e \Souf`fl['e]"\, a. [F., fr. souffl['e], p. p. of
   souffler to puff.]
   1. (Ceramics) Decorated with very small drops or sprinkles of
      color, as if blown from a bellows.

   2. (Cookery) Often

Souffl'e \Souf"fl['e]\, n. [F., fr. souffl['e], p. p. of
   souffler to puff.] (Cookery)
   A side dish served hot from the oven at dinner, made of eggs,
   milk, and flour or other farinaceous substance, beaten till
   very light, and flavored with fruits, liquors, or essence.