File:Celler Rohe Roulade (3).jpg

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Celler Raw Roulade

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Deutsch: Die „Celler Rohe Roulade“ gab es erstmals kurz vor dem Zweiten Weltkrieg in einer Metzgerei in Celle. Bald darauf wurde sie auch in einem Gasthaus angeboten. Heute kann man sie in mehreren Celler Gaststätten probieren. Das gut abhangene Rindfleisch wird etwa einen halben Zentimeter dick geschnitten. Die Füllung ist klassisch, das Fleisch wird mit Senf bestrichen, darauf kommen Zwiebeln, fetter geräucherter Speck, saure Gurke, Salz und Pfeffer. Das Ganze wird dann gerollt und roh auf einem Holzbrettchen angerichtet. Fotografiert im Restaurant Bierakademie in Celle.
English: The "Celler Rohe Roulade" first appeared in a butcher's shop in Celle shortly before the Second World War. Soon after, it was also offered in an inn. Today you can try it in several restaurants in Celle. The well-hung beef is cut about half a centimetre thick. The filling is classic, the meat is spread with mustard, onions, fatty smoked bacon, pickled gherkin, salt and pepper are placed on top. The whole thing is then rolled and served raw on a wooden board. Photographed at the Bierakademie restaurant in Celle.
Date
Source Own work
Author Benreis
Camera location52° 37′ 33.11″ N, 10° 04′ 48.49″ E Kartographer map based on OpenStreetMap.View this and other nearby images on: OpenStreetMapinfo

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current16:35, 23 November 2021Thumbnail for version as of 16:35, 23 November 20214,032 × 3,024 (3.39 MB)Benreis (talk | contribs)Uploaded own work with UploadWizard

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