Roulade

This article deals with the roulade as a dish. For the meaning of the word in music, see ornament (music) .

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 .

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  Polish-style beef roulades

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  Beef roulade with red cabbage and dumplings in Erfurt

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  Beef roulade filled with bacon , onions and pickles

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  Stuffed turkey roulade

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  Fish roulade

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  Stuffed cabbage rolls with a tomato and rice filling

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  Roulade with strawberries

Web links

Commons : Roulade  - collection of images, videos and audio files

Wiktionary: Roulade  - explanations of meanings, word origins, synonyms, translations

Individual evidence

1. ↑ 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 .
2. ↑ 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 .
3. ↑ der-junge-koch.de: Roulade. Retrieved July 30, 2019 .