Roulade means "to roll" from the French. A roulade is a originally European dish where a
slice of meat gets rolled around a filling, such as cheese, vegetables, or other meats.

A roulade is usually braised, a method of browning first then partially covered with wine
or stock and cooked slowly, but it can also be baked or breaded and fried
like in our recipe for
"Genoa Chicken" and it is usually secured
by using a toothpick or tied with a piece of kitchen twine.

A large roulade is usually sliced into rounds and served
or can be made smaller for individual servings.

Here are a few of the world's most common "Roulades".

Italian roulade consisting of beef, pork or chicken usually filled with parsley,
garlic, parmesan cheese, bread crumbs and hard boiled eggs.

French veal roulade pounded thin and filled with vegetables, fruits or sweetmeats.

German beef roulade filled with onions, bacon and pickles.

Argentinian flank steak roulade that is very similar to the Italian braciole, except
it is rolled with carrots, spinach and a sliced hard boiled egg, braised
in it's own juices or stock with some vegetables instead of
tomato sauce and is often pressed and eaten cold.

Spanelske Ptacky
Roulade in the Czech cuisine. The recipe is practically identical with the
German Rouladen, omitting wine and adding a wedge of hard boiled
egg and/or frankfurter to the filling. Unlike the large roulade, sliced
before serving, this roulade is typically 10 cm long, served whole
with a side dish of rice or Czech style bread dumplings.

Szuz Tekercsek
The Hungarian roulade which is filled with minced meat.

A roulade may refer to any such "rolled" dish, such as sushi rolls, and is not
limited strictly to European dishes.

Roulades can be sweet as well as savory. A common form of a roulade consists of
sponge cake or cake baked in a flat pan rolled around a filling. Cake rolled
around jam, chocolate buttercream, nuts or other fillings, an example
of a sweet roulade is the "Swiss Roll" or the "American Jelly Roll".