Which of the following is a cooking method in which foods and seasonings are cooked together inside an envelope made with the parchment? A a la carte A B sachet de espices C C en boullion D en papillote

## Step 1<br />The question is asking for the cooking method where food and seasonings are cooked together inside an envelope made with parchment. The options provided are different cooking methods, and we need to identify which one fits the description.<br /><br />## Step 2<br />Option A, "a la carte", is a term used in restaurants to describe dishes that are listed on the menu individually, rather than as part of a set meal. This term does not relate to a cooking method.<br /><br />## Step 3<br />Option B, "sachet de espices", is a French term that translates to "spice bag". This is a small bag made of cheesecloth or parchment paper that is used to hold herbs and spices for cooking. While this method involves cooking with seasonings, it does not necessarily involve cooking the food inside an envelope made of parchment.<br /><br />## Step 4<br />Option C, "en bouillon", refers to cooking food in a broth or stock. This method does not involve cooking the food inside an envelope made of parchment.<br /><br />## Step 5<br />Option D, "en papillote", is a cooking method that involves placing food in a parchment paper envelope and then cooking it. This method fits the description provided in the question.