roulades

Roulades are dishes prepared by rolling a filling inside a sheet of meat, fish, pastry, or sponge, then cooking. The term derives from the French rouler, meaning to roll; in English, roulade can refer to a single rolled dish as well as to the broader family of rolled preparations, which may be savory or sweet.

Savory roulades typically use thin slices of beef, pork, veal, or chicken that are pounded to flatten, seasoned, and spread with a filling such as mushrooms, spinach, onions, ham, cheese, or breadcrumbs. The meat is rolled tightly, tied, seared, and braised or roasted, and served in slices with a sauce or gravy.

Sweet roulades refer to rolled desserts, most commonly a sponge cake rolled around cream, jam, or mousse, then dusted with sugar or coated in icing. In many places this is known as a Swiss roll or jelly roll, depending on the filling and region.

Regional variants are common across European cuisines. German Rinderroulade or Rouladen typically uses bacon and onions inside and is served with gravy, red cabbage, and dumplings. French and Austrian kitchens have many versions with different fillings and sauces, reflecting local ingredients. The dish emphasizes technique in rolling and even cooking to keep the filling intact.