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	roulade rotisserie roughage rouille roulade Rouladen Royal Ann cherry Russian dressing Definition: [roo-LAHD] 1. The French term for a thin slice of meat rolled around a filling such as mushrooms, bread crumbs, cheese or a mixture of vegetables and cheese or meat. The rolled package is usually secured with string or a wooden pick. A roulade is browned before being baked or braised in wine or stock. Also referred to as paupiette, bird and, in Italy, braciola. 2. The term roulade also refers to a soufflé-type mixture that's spread on a jelly roll pan, baked until firm but still moist, then spread with a savory or sweet filling and rolled up in jelly-roll fashion. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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