Glossary R

Rotwein is the German term for "red wine

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Rougaille refers to Mauritius sauce made of tomatoes, onions, ginger and garlic.

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Rouget is the French worrd for red mullet

Rouget is pronounced "roozheh"

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Rouille is the French word for "Rust" which describes the color of this spicy sauce made of hot chiles, garlic, breadcrumbs and olive oil and generally diluted with fish stock.

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Roulade is a French term which means a rolled and filled slice of meat, usually braised in stock or wine, slice of meat or fish rolled around a stuffing.

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Rouladen is a German word for "Roulade ". In Rouladen, the meat is thinly sliced and rolled around a savory filling, usually thinly sliced gherkins, chopped onions and mustard spreaded on the meat. The packet is secured with a string or pick, browned, then braised or baked in stock or wine. In Italy, a dish made with this same technique is called Braciola and in France, the dish is called Roulade

Rounded refers to a full-bodied wine with a velvety flavour; None of the individual flavours dominate, none is overshadowed by the others

Rourou refers to one of Fiji's national dish made of taro leaves which are soaked in coconut cream.

Roussette is the French word for rock salmon or dogfish.

Roussette is pronounced "roo set"

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Roissir is the French term which means "to brown" ; to turn meat or poutry/chicken in "brown" (but not burned or "burning" brown) in smoking hot butter, oil or other fat in order to give it a bit of color.

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