Roulade

Roulade is a culinary term used to describe a dish that is rolled around a filling. The term originates from the French word "rouler", meaning "to roll". Roulades can be made from a variety of ingredients, including meat, poultry, fish, and vegetables, and can be served as a main course or as an appetizer.

History

The concept of a roulade has been present in various cuisines throughout history. The exact origin is unclear, but it is believed to have originated in Europe. The French, Italian, and German cuisines have all had variations of the roulade.

Preparation

To prepare a roulade, a thin slice of meat, fish, or vegetable is laid out flat, then spread with a filling. The filling can be made from a variety of ingredients, such as cheese, vegetables, or other meats. The filled layer is then rolled up tightly and secured with string or toothpicks. The roulade is then cooked, often by baking or braising.

Variations

There are many variations of roulade, depending on the cuisine. In French cuisine, a roulade is often made with a filling of cheese and ham. In German cuisine, a popular variation is the Rinderroulade, made with thin slices of beef filled with onions, bacon, and pickles. In Italian cuisine, a similar dish is the Braciole, which is made with beef, pork, or chicken and filled with cheese, breadcrumbs, and herbs.

Serving

Roulades are typically sliced before serving, revealing the spiral pattern of the filling. They can be served hot or cold, and are often accompanied by a sauce made from the cooking juices.

See also

• Beef Wellington
• Involtini
• Sushi

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