-
roulade in
Czech cuisine. The
recipe is
practically identical with
German Rouladen,
perhaps omitting wine and
adding a
wedge of hard
boiled egg and/or frankfurter...
-
probably venison or pork, and pork is
still po****r in some areas. The beef
rouladen as we know them
today have
become po****r over the last century. The cut...
- or mušti suktinukai) is a meat
roulade dish po****r in
Poland (Silesian
rouladen),
western Belarus and Lithuania. Its
origin can be
traced back to the times...
- gravy, such as Zwiebelrostbraten [de], Sauerbraten, Jägerschnitzel or
Rouladen. In Hungary, Spätzle
often are used in soup. Spätzle also are used as a...
-
float to the surface. The dish
consisting of the dumplings,
fried beef
rouladen with rich gravy, and
boiled red
cabbage is an
invariable component of the...
-
alongside roasted and
braised meats,
sauerbraten and sauer****,
goulash and
rouladen.
Maultaschen are a
Swabian (Baden-Württemberg)
specialty food, consisting...
- prosciutto, gammon,
bacon rouladen,
vented bacon,
smoked Dutch bacon,
steamed Dutch bacon,
sliced bacon, pork chop
rouladen,
garlic rouladen,
vented pork chop...
- hocks. A side of
spaetzle and red
cabbage would accompany sauerbraten or
rouladen. In the fall, the Twin
Cities share along with
Green Bay, Wisconsin, the...
- into szűzérme (lit.
virgin medallions; pork medallions) or szűztekercs (
rouladen; thinly-cut tenderloins,
stuffed with
minced meat,
vegetables and other...
- into szűzérme (lit.
virgin medallions; pork medallions) or szűztekercs (
rouladen; thinly-cut tenderloins,
stuffed with
minced meat,
vegetables or other...
