2827 Noisettes

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Noisettes of mutton and especially those of lamb may be classed among the finest and most delicate of the Entrées.

They are cut either from the loin or best end but if using the best end, only the meat from the first 5 or 6 ribs should be used.

Noisettes may be either shallow fried or grilled and all the recipes for Tournedos and cutlets of lamb and mutton are suitable.