Glossary R
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
Roux refers to a mixture of flour and fat used to thicken sauces, soups, and stews. Though usually made with butter, Rouxs are also made with bacon or poultry fats, margarine, and vegetable oil. The mixture is cooked for a brief time to remove the raw taste of the starch from the flour. Longer cooking results in a darker color, which is favorable in Creole cooking where Rouxs are cooked for long periods until they reach a dark brown color.