Roulade

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This article is about the culinary term. For the musical term, see Roulade (music).
Flank steak roulade, ready for browning.
Flank steak roulade, ready for serving.

A roulade is a dish in various European cuisines typically consisting of a slice of meat rolled around a filling, such as cheese, vegetables, or other meats. The term roulade originates from the French word "rouler", meaning "to roll".[1] A roulade, like a braised dish, is often browned then covered with wine or stock and cooked. Such a roulade is commonly secured with a toothpick, metal skewer or a piece of string.[2] The roulade is then sliced into rounds and served. Of this common form, there are several notable dishes:

A common form of non-meat roulade consists of a soufflé-type mixture baked in a flat pan rolled around a filling. Appropriate to the meaning of the word however, a roulade may refer to any such "rolled" dish, such as sushi, and is not limited strictly to the European dishes.

Cakes[edit]

A slice of cake roulade

Some roulades consist of cake (often sponge cake) baked in a flat pan rolled around a filling. Cake rolled around jam, chocolate buttercream, nuts or other fillings, is an example of a sweet roulade like the bejgli or the Swiss roll. The bûche de Noël or yule log is a traditional French Christmas cake roll, often decorated with frosting made to look like bark. Another form of sweet roulade is pumpkin-flavoured cake rolled around cream cheese frosting.

See also[edit]

References[edit]