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As its name suggests, a roulade is essentially a dish that is ‘rolled’ up. In classical French cuisine the term refers to a slice of meat spread with some sort of stuffing, rolled up, and braised, but it has been used in a number of other contexts, including that of Swiss-roll-style cakes and hors d'oeuvres made from smoked salmon and cream cheese. The word means literally ‘rolling’ in French, and is a derivative of the verb rouler, ‘roll’.

Subjects: Cookery, Food, and Drink.

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