A roulade is a dish in which a flat piece of food is spread with a filling or sauce, rolled up, and then cooked, so that each slice reveals an attractive spiral. The technique spans sweet and savoury cooking: a sponge roulade rolled around jam or cream, a pork roulade stuffed with herbs and wrapped in caul fat, a turkey breast roulade with cranberry stuffing. Rolling demands a pliable base and a filling that will not leak, and the roll is usually tied, wrapped, or chilled to hold its shape through cooking. Sliced crosswise, the spiral cross-section makes an elegant presentation from humble ingredients. The word comes from the French rouler, to roll.