Mémé’s Lapin en papillote
Prepared with loving hands
The word papillote is related to papillon which means butterfly. A bowtie is called noeud de papillon, meaning butterfly knot. These are just little packets and don’t have to be done up with a special knot.
If you can’t get any rabbit, use chicken or fish instead.
Preheat the oven, medium hot (350° F). Get ready a piece of foil (or parchment paper) for each person. Place a portion of rabbit (or whatever) on the foil. Smother it with mustard. This would be French mustard — meaning Dijon mustard, not French’s mustard. The heat is destroyed in the cooking process, so don’t be afraid to slather it on. Chop up a leek or some onion. Sprinkle on. Same with some carrot shavings. Add a nice sprig of thyme, some oregano and savory, salt and pepper. Start to close up the packets, then drizzle on some cream, a spoonful or two. Close them up well. Bake ’til done, probably about 45 minutes to an hour (less for fish).