soirée (swȧ rā´), an evening party.
soubise sauce (soo-bēz´).—A purée of white onions or souchie.
soubrette (sōō bret´), on the stage a servant girl who acts in comedies the part of an intrigante.
souchet (soo-shā´), or souchie (sōō-shē´).—A stew of fish in a soup-like savory broth.
soufflé (soo-flā´).—A dish consisting of batter of starch or flour, eggs, milk or cream, and butter, beaten light and baked and served hot while light and spongy. Soufflés may be variously flavored, as with ginger, vanilla, chocolate, etc.
souffler le chaud et le froid (sōō fla l shō´ ā l frwä´), to blow hot and cold.
spaghetti (spä-get´tē).—Hollow tubes of dried Italian paste, in size between macaroni and vermicelli.
Span´ish cream.—Gelatine pudding containing custard, gelatine, and beaten white of eggs, set in a mold.
Span´ish puffs.—Maringues.
spirituel (spē rē tü el´), possessing wit, witty.