Origin of papilloteFrench from papillon, butterfly: see papillon
a heavy, greased or oiled paper in which food, esp. meat or fish, is wrapped, cooked, and served
- A frilled paper cover used to decorate the bone end of a cooked chop or cutlet.
- An oiled paper or foil wrapper in which certain foods are baked.
Origin of papilloteFrench from Old French ornament for the hair from feminine of papillot diminutive of papillon butterfly from Latin pāpiliō pāpiliōn-; see pavilion .