Back Papillot Catalan Papilota Czech En papillote German Papillot Spanish Papillote Basque Cuisson en papillote French パピヨット (調理法) Japanese En papillote JV En papillote NN Папильот Russian
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En papillote (French pronunciation: [ɑ̃ papijɔt]; French for "enveloped in paper"[1]), or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. This method is most often used to cook fish or vegetables, but lamb and poultry can also be cooked en papillote. It is a combination cooking method of baking and steaming.[2] This method of cooking has been popular since the 17th century in France.[3]
- ^ "Définitions : Papillote - Dictionnaire de français Larousse".
- ^ Cite error: The named reference
NYtimeswas invoked but never defined (see the help page). - ^ "Recipe for classic Salmon en Papillote - The Good Life France". thegoodlifefrance.com. 2021-03-13. Retrieved 2024-05-15.