Glossary R
Rotolo is the Italian word for roll, as in a dish called Rotolo di tacchino
Rottel refers to a measure of weight that was once common in the Middle East and West Asia. It varied from one place to another in the range of 400 to 460 grams, about 1 pound.
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