Why rouble not a world volute!?

Question

Why rouble not a world volute!?

Answer 1

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Answer 2

velouté sauce:

One of the five "mother sauces," velouté is a STOCK-based white sauce. It can be made from chicken or veal stock or fish FUMET thickened with white ROUX. Enrichments such as egg yolks or cream are sometimes also added. Velouté sauce is the base for a number of other sauces.

i'm not sure what you mean by "rouble". are you talking about a remoulade or roulade? or maybe a roux?

rémoulade:

This classic French sauce is made by combining MAYONNAISE (usually homemade) with mustard, CAPERS and chopped GHERKINS, herbs and ANCHOVIES. It's served chilled as an accompaniment to cold meat, fish and shellfish.

roulade:

The French term for a thin slice of meat rolled around a filling such as mushrooms, bread crumbs, 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.

roux:

A mixture of flour and fat that, after being slowly cooked over low heat, is used to thicken mixtures such as soups and sauces. There are three classic roux — white, blond and brown. The color and flavor is determined by the length of time the mixture is cooked. Both white roux and blond roux are made with butter. The former is cooked just until it begins to turn beige and the latter until pale golden. Both are used to thicken cream and white sauces and light soups. The fuller-flavored brown roux can be made with butter, drippings or pork or beef fat. It's cooked to a deep golden brown and used for rich, dark soups and sauces.  

Answer 3

what's a "rouble" ... and what's a "volute"? ...  You are supposed to use English on Yahoo Answers