papillote

American  

[pap-uh-loht, pa-pee-yawt] / ˈpæp əˌloʊt, pa piˈyɔt /

noun

1. a decorative curled paper placed over the end of the bone of a cutlet or chop.

2. a wrapping of foil or oiled paper in which food is cooked and served.

3. en papillote.

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papillote British  

/ ˈpæpɪˌləʊt /

noun

1. a paper frill around cutlets, etc

2. (of food) cooked in oiled greaseproof paper or foil

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Etymology

Origin of papillote

1740–50; < French, irregular derivative of papillon butterfly. See papillon

Example Sentences

Cooking the fish “en papillote” makes for a showy presentation, but is actually a breeze to do.

From The Wall Street Journal

Cho applies this culinary overlap to his first Slow Food Fast contribution, bringing a Korean palate to salmon cooked en papillote—French for “in paper,” a method for steam-roasting ingredients in a pouch.

From The Wall Street Journal

Knowing when the salmon is done is the only tricky part of en papillote preparations, but don’t stress: The fish’s fat helps guard against overcooking.

From The Wall Street Journal

Oily fish lends itself to a multitude of uses in the kitchen, from simple grilling or griddling to more elaborate dishes like tataki or papillote.

From Salon

Whether you call it packet cooking or en papillote, the method of wrapping fish in parchment with a splash of liquid, some aromatics and vegetables makes for a no-fuss but elegant meal.

From Washington Post