Roulade
In culinary art, roulades are filled rolls made from thin slices of meat , fish or cabbage leaves that are braised in a stock or sauce . In confectionery, roulade means sweet Swiss rolls filled with cream or jam, or the slices of a Swiss roll . The confectionery term roulade is mainly used in Austria as well as in some areas of southern Germany and Switzerland. He was in the 18./19. Century borrowed from the French roulade of rouler , "to roll".
An old recipe for veal rolls with celery can be found in the cookbook Le Cuisinier gascon published in Amsterdam in 1740 .
German bourgeois cuisine recipes are veal breast roulade , beef roulade and cabbage roulade . In the south of the German-speaking area, small meat rolls are also called meat birds or Vogerl , while cabbage rolls are called winding there .
Web links
Individual evidence
- ↑ Schünemann, Claus .: Learning fields of the bakery - production of practical theory textbook for professional training to become a baker . 2nd corrected edition Gildebuchverl, Alfeld / Leine 2006, ISBN 978-3-7734-0165-6 , p. 435 .
- ↑ Claus Schünemann: Technology of the bakery production . Ed .: Europa-Lehrmittel . 11th edition. Fachbuchverlag Pfanneberg GmbH & Co. KG, Haan, ISBN 978-3-8057-0761-9 , p. 14 .
- ↑ der-junge-koch.de: Roulade. Retrieved July 30, 2019 .