French Country Cooking
Escalopes de Veau en Papillotes
The recipe ends with a paean to these parcels.
The nicest way to serve them, if your guests don’t mind getting their fingers messy, is piled up in the dish in their paper bags, so that none of the aromas have a chance to evaporate until the food is ready to be eaten.
I once had success in charming guests with a presentation of salmon topped with slivers of ginger and wrapped in individual packets of parchment paper. Not quite the messy pile but offering nonetheless a mouth-watering aroma.
And so for day 2267