Roulade
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A roulade is a dish of filled rolled meat or pastry. Traditionally found in various European cuisines, the term roulade originates from the French word "rouler", meaning "to roll".[1] However, the term may be used in its generic sense to describe any filled rolled dish,[citation needed] such as those found in maki sushi.[citation needed]
Meat
A meat-based roulade typically consists of a slice of steak 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:
- Braciole, Italian roulade consisting of beef, pork or chicken usually filled with Parmesan cheese, bread crumbs and eggs
- Paupiette, French veal roulade filled with vegetables, fruits or sweetmeats
- Rouladen, German and Hungarian beef roulade filled with onions, bacon and pickles. Also Kohlrouladen, cabbage filled with minced meat.
- Španělské ptáčky (Spanish birds) are roulade in Czech cuisine. The recipe is practically identical with German Rouladen, perhaps omitting wine and adding a wedge of hard boiled egg and/or frankfurter to the filling. Unlike the large roulade, sliced before serving, the "birds" are typically 10 cm (3.9 in) long, served whole with a side dish of rice or Czech style bread dumplings.
- Szüz tekercsek ("Virgin rouladen"), in Hungary a dish[clarification needed] filled with minced meat.
- Zrazy (or "rolada"), in Poland
Pastry
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 non-meat roulade consists of a soufflé-type mixture baked in a flat pan rolled around a filling.[citation needed]
See also
References
