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1A dish cooked or served in the form of a roll, typically made from a flat piece of meat, fish, or sponge cake, spread with a soft filling and rolled up into a spiral.
- ‘If that was not enough Bruno and Fredi then offered a beef and veal roulade in a red wine sauce, surrounded most decoratively with mashed potatoes in swirls.’
- ‘Place a slice of roulade on top of each of the brioche rounds.’
- ‘Stuffed octopus, squid, and cuttlefish are served with a tomato sauce, while a roulade of beef known as bragoli is served with gravy.’
- ‘Low tea is the tea in which crustless sandwiches, petit fours, and salmon roulades are likely to be served.’
- ‘For the roulade: On a half sheet pan covered with plastic wrap, lay out the prosciutto slices, slightly overlapping.’
2A florid passage of runs in classical music for a virtuoso singer, especially one sung to one syllable.
- ‘Her smallish soprano voice did not have the coloratura roulades or high Cs for Strauss's ‘Voices of Spring Waltzes' Op 410.’
- ‘At the New York City Opera he sang the title role of Handel's Rinaldo, a marathon venture with eight arias, two duets, and batches of tricky roulades.’
- ‘He seemed to relish the fiercely difficult coloratura roulades of ‘Agitata da Due Venti’ from Griselda.’
- ‘These vocal roulades evoke the little lad's vacancy as he travels through the night, knowing nothing of his destiny nor even knowing that he doesn't know!’
- ‘Her coloratura was superbly executed, yet finely integrated into the performance; each roulade told you something about Zerbinetta and was not just a cause for showing off.’
French, from rouler ‘to roll’.
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