This term has several meanings: it's the French word for hazelnut, so 'pommes noisettes', for example, are hazelnut-sized balls of potato, cut with a melon baller, lightly fried and browned in butter. These are generally used as a garnish. 'Noisette' also means nut-brown, as in beurre noisette, butter heated until it turns to a brown nut colour.
Noisettes are also small neat round steaks cut from a rolled and tied boneless rack of lamb or mutton. They're 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.
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