Since the mid eighteenth century papillote has referred to a colourful paper frill tied as a decoration to the bone end of a drumstick, lamb chop, or pork chop. The word derives from the French papillon, meaning butterfly, so called because the colourful frills resemble the wings of that insect. In turn, the French papillon derives from the Latin papilio, which is also the source of the word pavilion, originally the name of a large tent whose door flaps were shaped like butterfly wings. In the early nineteenth century, English also acquired the French term en papillate, used to describe foods wrapped in greased paper (or tin foil) before being placed in the oven; potatoes are often cooked en papillate, as are fish.