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Roulade at a Glance
France, West Europe
Type of Charcuterie
Meat of choice, filling of choice such as other types of meat, vegetables, cheese and others, wine or stock
Roulad, rouladen, rinderroulade, braciole, Szüz tekercsek, paupiette, zrazy, kohlrouladen, pork roulade, beef roulade, fish roulade, chicken roulade, veal roulade, game roulade, lamb roulade, turkey roulade, duck roulade, vegetable roulade, rolada, morcon
The emergence of roulades in charcuterie began around 1789-1799 during the French revolution. It gained popularity alongside galantines. This West Europe dish comes from France and so does its name. Roulade comes from the term "rouler" and the Old French word "roler" meaning to roll. The term roulade is applicable to many different culinary products that are made in a rolled fashion.
In charcuteries, roulades are similar to galantines, except that these are not put in natural casings. Rather, these are encased in plastic or cheesecloth or bound with a string or picks. These can also be made from a wide variety of meats, not just poultry.
Although roulades can be made with a variety of ingredients and comes in different types, these are all made in a similar fashion. Thinned slices of meat are tenderized and laid flat then covered with filling. There is no rule as to what can be used for fillings. Vegetables, seasoned meats, cheese, bread stuffing, hard boiled eggs, sausages and many others may all be employed.
The meat is then rolled to encase the filling. The entire roll is trussed using a cheesecloth or plastic. It may also be bound using string after which it is braised in stock or wine. The roll may also be seared to brown the meat.
The cooked roulade is then sliced thickly producing disks with a spiral or circle in the middle. Being made fresh without any cure, the cooked meat is usually a pale gray color on the inside and brown on the outside due to searing. The flavor of a roulade differs from one recipe to another and is dependent on the ingredients used.
Roulade can be enjoyed in a variety of ways and may be served both cold and warm. It may also be accompanied by various sauces to compliment it. Some side dishes that go well with roulade include potatoes, beans and other vegetables. This charcuterie product may be served on its own or together with other dishes as part of a meal.
Photo Credit: oliver.leitzgen