- filled.
Common ****es are pepper, salt and nutmeg. In
Italian cuisine,
roulades are
known as
involtini (singular involtino).
Involtini can be thin slices...
-
classical music, the term
roulade has been
applied to
other genres including gospel music and rock and roll.
Operatic roulades have been
utilized by some...
-
found in charcuterie,
including quenelles, sausages, pâtés, terrines,
roulades, and galantines.
Forcemeats are
usually produced from raw meat, except...
- A
Swiss roll,
jelly roll (United States), roll cake,
cream roll,
roulade,
Swiss log or
swiss cake is a type of
rolled sponge cake
filled with whipped...
-
poached in
poultry stock until the
proper internal temperature is reached.
Roulade is
similar to a galantine. The two
major differences are
instead of rolling...
- to a
single note. An
informal term for
melisma is a
vocal run. The term
roulade is also
sometimes used
interchangeably with melisma. The term
melisma may...
- with
white wine, apples, ****es,
horseradish and meat. It can be used for
roulades, in
stews and soups, such as borscht, as well as
roasted plain and drizzled...
-
greater omentum in
anatomy textbooks. It is used as a
casing for sausages,
roulades, pâtés, and
various other meat dishes.
Examples of such
dishes are Vietnamese...
- In her
prime her
technique was exemplary. She
could dispatch coloratura roulades and embellishments,
capped by
radiant high Ds and E-flats, with seemingly...
-
sponge cake, to
resemble a
miniature actual Yule log, it is a form of
sweet roulade. The cake
emerged in the 19th century,
probably in France,
before spreading...
