roulade

Definitions of roulade. (music) an elaborate run of several notes sung to one syllable. type of: air, line, melodic line, melodic phrase, melody, strain, tune.

In vocal music a roulade is an elaborate embellishment of several notes sung to one syllable.

noun. a musical embellishment consisting of a rapid succession of tones sung to a single syllable. a slice of meat rolled around a filling of minced meat and cooked.

'Ornamentation' means to decorate singing. The decorations can be both melodic and rhythmic. They are also known as 'fast phrasings', rapid 'runs of notes', or (in classical music) 'coloratura' or 'melisma'. Fast phrasings or melismas are often used in world music, Gospel, R 'n' B music and many operas.

A roulade is any type of rolled delicacy with a filling in the middle and can be either sweet and cake- or pastry-based or savory and meat-based. A roulade cake in particular is a light and airy rolled sponge cake with a filling in the middle, usually composed of jam or whipped cream.

Once. It is cooled completely remove the plastic wrap spread with filling leaving two centimeters from the shortest end farthest from them scatter. Over half the berries and gently.

Traditionally found in various European cuisines, the term roulade originates from the French word rouler, meaning "to roll".

“Rouladen” (the plural of roulade and pronounced roo-LAH-den) just means “rolls” in German, but the simple name belies the absolute deliciousness of the dish.

When thin slices of meat, poultry, fish or leaf vegetables are filled, rolled up and braised, it is called a roulade – a dish that has been popular since the eighteenth century. One of the earliest roulade recipes can be found in Le Cuisinier Gascon, a cookbook published in Amsterdam in 1740.

Passing Tone (PT) One of the most commonly used embellishing tones is the passing tone. Passing tones are notes that connect one chord tone to another. For example, if there is an underlying G major harmony (G-B-D), an A might be used as a passing tone between G and B so that the line moves from G-A-B.

em-BEL-lish-ment. [English] An ornamentation; notes, usually of short duration, that are added to the main melody of a composition to decorate or ornament the melody, they may be either written in by the composer or improvised by the performer.

When thin slices of meat, poultry, fish or leaf vegetables are filled, rolled up and braised, it is called a roulade – a dish that has been popular since the eighteenth century. One of the earliest roulade recipes can be found in Le Cuisinier Gascon, a cookbook published in Amsterdam in 1740.