Word of Mouth: Cartouche

published Apr 30, 2007
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(Image credit: Apartment Therapy)

Cartouche [kär too sh] n. Circle of greaseproof parchment used to cover a dish while poaching or simmering.

Poaching is a quick way to cook certain cuts of meat – especially fish and poultry. It usually involves cooking the food in a small amount of sauce or liquid, often covered by a cartouche. The cartouche serves two purposes: it keeps the small amount of liquid in a poached dish from evaporating too quickly, and it prevents that unpleasant skin from forming on the top of a sauce.

Here’s how to make a cartouche, and some tips for its use in poaching.