Glossary R

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Rotolo di vitello is the Italian veal roll.

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.

Rotwein is the German term for "red wine

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

Rouget is the French worrd for red mullet

Rouget is pronounced "roozheh"

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.

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.

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.

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Glossary R

Rotolo di vitello

Rottel

Rotwein

Rougaille

Rouget

Rouille

Roulade

Rouladen

Rounded wine

Rourou

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