En papillote (French for "in parchment"), 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. The parcel is typically made from folded parchment paper, but other material, such as a paper bag, greaseproof paper or aluminium foil, may be used. The parcel holds in moisture to steam the food.
The moisture may be from the food itself or from an added moisture source, such as water, wine, or stock. This method is most often used to cook fish or vegetables, but other meats can also be cooked en papillote. Choice of herbs, seasonings and spices depend on the particular recipe being prepared.
The pouch should be sealed with careful folding.