Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Cartouche along with all the Cartouche containing recipes presented on this site, with 12 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cartouche recipes added to this site.

These recipes, all contain Cartouche as a major wild food ingredient.

This is a piece of greaseproof paper that's cut into a circle, moistened and placed directly on top of vegetables when sweating them. Alternatively it's the dry piece of greaseproof paper or baking parchment placed inside a pastry shell when Blind baking.

Sometimes it is a circle of greaseproof paper with a hole inside it that's placed over braised vegetables or greens that are being slowly cooked in place of a pan lid. The hole allows steam to escape, which both maintains the colour of the vegetable and ensures that they do not stew, helping to maintain crispness.

Cartouche is a French word that literally means 'scroll' or 'packet' which is why it is also used for the oval ring that surrounds names in Ancient Egyptian writing. To make it a square of paper is folded in half numerous times (usually 8 to 10 times) and the end is cut off square. This gives you a piece of paper that approximates a circle. Sometimes the tip is also cut off to give a steam hole.