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.

The word roulade originates from the French word "rouler" meaning "to roll".[1] Typically, a roulade is a European dish consisting of a slice of meat rolled around a filling, such as cheese, vegetables, or other meats. 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 roulade consists of a souffle-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 consists of sponge cake or 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 cake 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, which is pumpkin flavoured cake rolled around cream cheese frosting.

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