roulade

1. Music. An embellishment consisting of a rapid run of several notes sung to one syllable.
2. A slice of meat rolled around a filling and cooked.

[French, from rouler, to roll, from Old French roler. See roll.]

French; meat roll or galantine.

[roo-LAHD] 1. The French term for a thin slice of meat rolled around a filling such as mushrooms, breadcrumbs, cheese or a mixture of vegetables and cheese or meat. The rolled package is usually secured with string or a wooden pick. A roulade is browned before being baked or braised in wine or stock. Also referred to as paupiette, bird and, in Italy, braciola. 2. The term roulade also refers to a soufflé-type mixture that's spread on a jelly roll pan, baked until firm but still moist, then spread with a savory or sweet filling and rolled up in jelly-roll fashion.

The noun has 2 meanings:

Meaning #1: a dish consisting of a slice of meat that is rolled around a filling and cooked

Meaning #2: (music) an elaborate run of several notes sung to one syllable