Recipe#12103

Title: Lamb Noisettes

Newsgroups: rec.food.recipes 
 From: r.gagnaux@chnet.ch (Rene Gagnaux) 
 Subject: Noisettes of Lamb with Lyonnaise Potato 
 Message-ID: hpDhf3tJ/m@chnet.ch 
 Organization: Taronga Park BBS 
 Date: Wed, 26 Jan 1994 00:00:00 +0100 

 Categories: Lamb, Potatoes
       Yield: 1 servings
       3    Noisettes; each 3 cm
            - (1 3/8 in) thick, taken
            - from a filleted saddle
            - of lamb
       3    Sprigs of parsley
      20 g  Truffle; 3/4 oz
     100 g  New Potatoes; 3 1/2 oz
      20 g  Onions;finely sliced rings
       1 x  Egg yolk
            Oil
      15 g  Butter; unsalted
       1 tb Veal glaze
            Salt
            Pepper
   Note - This recipe, which takes no time at all to cook, can be
   adapted for more than one person by an appropriate increase of all
   the ingredients except the egg yolk, which will glaze enough
   noisettes for six. Take care, too, to use frying pans that are large
   enough to allow plenty of room for tossing and turning the noisettes
   and the Lyonnaise potatoes.
   You could substitute mushroom for truffle but, as Fredy Girardet
   would say, it won't be the same.
   Preparation
   Chop the parsley very finely; you will need 2 tablespoons full pro
   serving.
   Chop the truffle finely. Set a quarter of it aside for the sauce and
   mix the rest with the parsley.
   Using a mandoline, slice the potatoes 2mm (1/16 in) thick. Separate
   the onion slices into rings.
   Put the egg yolk into a little bowl. It is to be used as if for pastry
   glaze, so mix it with 1 teaspoon of water.
   Finishing
   Season the noisettes. Brush each one with the egg yolk. then roll
   them in the parsley-and-truffle mixture, pressing well to make it
   stick.
   Heat a little oil in a non-stick frying pan. Add the noisettes. Let
   them cook for 3 minutes, turning them once or twice, Add the butter
   and take the pan off the heat for 2 minutes to let it 'draw', then
   put the noisettes on to a heated plate. Set the pan and its juices
   aside.
   Cook the Lyonnaise potatoes at the same time as you cook the meat.
   Cook them in a large frying pan, in very hot oil, for 5 minutes in
   all, turning them often. Add the onion rings half-way through cooking.
   To make the sauce, add the rest of the truffle and a scant
   tablespoonful of the veal glaze to the juices in the pan in which you
   cooked the meat. Let the mixture bubble up once. Season with salt and
   pepper.
   Serving
   Arrange the potatoes in the centre of a heated plate. Put the
   noisettes on top and pour the sauce all round.
   From: Fredy Girardet, Cuisine spontanee, Papermac 1986, ISBN
   0-333-40957-4