[h1]Cooking Term[/h1]
A Roulade is Various preparations which are stuffed and then rolled. a Pork or veal roulade consistes of a fairly thin slice of meat, spread with forcemeat and rolled up. then usually braised. 

Veal Roulade can also be made using a slice from the leg or breast slit open to form a pocket. filed with forcemeat mixed with a salpicon. then rolled into a galantine and poched in white stock.

a roulade of pig's head is prepared from boned head with the rind left on. which is salted and washed stuffed (usually with the ears, tongue and filets mignons), and cooked in a cloth, served as a cold hors d'oeuvre.