Culinary Definition Of Remouillage. Its a testament to the human propensity for frugality and thrift. Remouillage is the French word for rewetting.
Roulade French term for a slice of meat usually skin stuffed with meat or vegetable stuffing and rolled. A stock produced by reusing the bones left from making another stock. Remouillage is a stock that is made from bones that have already been used once to make a stock.
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There is no difference between dishes listed as a la boulangere and boulangere. A rewetting or remoistening of soup bones that have already served their purpose with a previous batch of bone broth or stock not to be confused with meat. Button button The Spruce Eats. What does culinary mean.