Chapter XV · Relevés and Entrées · No. 1321
Built upon: No. 1077Tournedos AlgérienneNo. 1139Tournedos Villemer
1321—Noisettes de Mouton
Mutton noisettes, and especially those of lamb, may be classed among the choicest of entrées. They are cut from either the fillet or the neck; but, in the latter case, only the first six or seven ribs are used.
Noisettes are grilled or sautéd, and all the recipes given for Tournedos (Nos. No. 1077, Tournedos Algérienne to No. 1139, Tournedos Villemer) and for cutlets, may be applied to them.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1321, p. 439. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →