The concept is to entirely enclose the food in a bag or packet that will allow the food to baste in its own juices - or some minimal amount of added liquid or fat - while steaming in the oven. The process allows the food to stay moist and enhances any natural sweetness. The packet is served on a plate at the table; when the packet is cut open, the diner experiences a wonderfully concentrated aroma. The food is eaten from the packet and the residue is thrown away.
The classic foods used in packet cooking are lean, quick cooking items such as chicken breasts, fish fillets, or vegetables. These are usually combined with herbs, supporting vegetables, and perhaps some flavoring such as a few tablespoons of wine or a touch of butter. A sample recipe is supplied below.
There are three types of material used to make packets, and the choice is up to the cook – all three materials work equally well. Parchment paper is the traditional material used. Parchment paper is heavy paper specially treated to have a smooth and impermeable surface that resists moisture and grease. It is most commonly seen as liners for baking sheets or cake pans. As long as it does not directly touch a flame, parchment paper can survive high heat. The basis for the name “en papillote” (which translates as “butterfly”), is the way the parchment paper is cut to form the package. A large piece of the parchment is folded in half. Then the edges are cut to form half a heart shape - it will look like a full heart or the wings of a butterfly when unfolded. The food is put in the center of one of the halves and the opposite edges are folded over and crimped together. Julia Child uses pins to seal the edges.
Many people find it easier to use aluminum foil. Reynolds now sells precut aluminum packets for this purpose. Otherwise, a 12” x 18” piece of foil is laid out, with the food in the middle. The sides are brought up and double folded. The ends are then folded to seal the pocket.
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