A sheet of parchment paper with a hole in the middle that’s placed on top when poaching food. This lessens evaporation and ensures the foods stays submerged.

A cartouche is used in the following recipes:

Rose-and cardamom-poached baby figs with chocolate biscotti and almond cream

Tanqueray no. ten deglazed prawns with coconut crumbs and pina colada mousse

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