Glossary

Has three meanings:

a. small round steak, usually of lamb or mutton, cut from the rib or loin. Noisettes are very tender and can be fried in butter and served with a variety of garnishes. The name is also given to small round cuts of beef or veal

b. as in beurre noisette: butter heated until it turns nut brown; used as a finishing touch for many dishes, especially fish

c. French for hazelnut. So, pommes noisettes are hazelnut-sized balls of potato, cut with a melon baller, lightly fried and browned in butter. Used as a garnish.