Roulade

Roulade

By
From
Encyclopedia of Food and Cookery

The French word for ‘roll’ applies to different cuts of meat or minced (ground) meat mixtures rolled around a filling, to a galantine when shaped as a roll, and to thin slices of bread or pastry when rolled around a filling.

Deliciously light roulades can be made from a soufflé-type mixture that is cooked in a Swiss roll tin, spread with a filling either savoury or sweet, rolled and served hot or cold. They can be made in advance and reheated – perfect for entertaining.

Some roulades, such as smoked mackerel, smoked salmon or prawn (shrimp), can be served as hors d’oeuvre or for any course of a meal, or try a Chocolate Roll with coffee.

Method for soufflé-type mixture:

Preparing the tin: Choose a Swiss roll tin 25 × 38 × 2.5 cm. Oil the tin lightly and line with baking paper, leaving an overhang of 5 cm at each end. Grease the paper, dust lightly with sifted flour and shake out excess. Add mixture and spread evenly.

To test when cooked: The top should be goldenbrown and firm, and a fine skewer inserted in the centre should come out clean.

Turning out: Have ready a slightly dampened, clean dish towel, covered with baking paper. Quickly turn out the roulade from the tin onto the lined dish towel. Immediately and carefully peel the paper lining from the roulade, trim the crusty ends, fill and roll up, or roll up and allow to cool before filling, according to your recipe.

Filling and rolling: Spread the prepared filling quickly and lightly over the surface. Immediately roll up as for a Swiss roll, using the dish towel as a guide. Grasp the corners of the edge nearest you, lift the paper and cloth and the roulade will fall into a roll as you lift and remove them. Roll onto a serving platter, seam side down, and serve hot or cold as directed.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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