It seems like a faff when you first cook something en papillote (in which food is enclosed in a paper parcel) – cutting the paper to the right size, folding it properly – but it becomes easy with practice.
Once the package is in the oven the air inside it expands and becomes perfumed with the ingredients that are cooking in the hot, moist heat.What you end up with is a dish much more than the sum of its parts.
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