Cartouche

A piece of greaseproof paper cut to the shape of the pan or casserole and placed on top of a sauce, soup or stew to prevent a skin forming during cooking, reduce evaporation and keep ingredients submerged in the cooking liquor.

Cartouche 1

Cut a square of greaseproof paper, slightly wider than your dish or casserole.

Cartouche 2

Fold in half across the diagonal and repeat the process…..

Cartouche 3

Until you have a narrow triangular wedge of greaseproof paper.

Cartouche 4

Using scissors cut a curve through the paper layers just under half the width of your dish or casserole and unfold.

Cartouche 5

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