b. as in beurre noisette: butter heated until it turns nut brown; used as a finishing touch for many dishes, especially fish ...
Has three meanings: a. small round steak, usually of lamb or mutton, cut from the rib or loin. s are very tender and can be fried in butter and served with a variety of garnishes.
a) French for hazelnut; b) small, very tender round steak, usually of lamb beef or veal, cut from the rib or loin; c) as in beurre noisette: butter heated until it turns nut brown; used as a finishing touch for many dishes, ...
1. A small round steak of rib or loin of lamb or mutton. 2. Beurre : butter heated until it turns nut brown. 3. French for hazelnut.
Noodles A type of pasta cut into thin flat strips.
a small round thick slice of meat (in particular, lamb or veal) that has been deboned adjective
flavoured with hazelnuts ...
- A small round steak, made of lamb or beef tenderloin.
Butter - Whole butter which has been cooked until it reaches a rich, nutty brown color and aroma.
Noix - [French] nut.
noisette (nwah-ZEHT) - (1) It is the French word for hazelnut. (2) In French, noisette is a small version of noix, which means a "walnut." The noix of a leg of lamb or ham means a "small walnut-shaped" which is a juicy morsel.
- Small, round piece of tender meat from the rib or loin
Orecchiette - Small, ear-shaped pasta ...
The word literally means " hazelnuts ", but can also refer to something being nut brown in colour. For example, beurre noisette is butter browned over heat until it becomes a nut brown color.
Small pieces of loin of lamb or pork, generally the eye of the chop, without the bone and fat, either broiled or sauteed
A small round slice of meat from the loin or a small knob of butter. Also French for hazelnut.
- The French word for 'hazelnut', also a small round steak, usually of lamb or mutton, the cut from the rib or loin.
Noisette: 1) the French word for hazelnut. 2) A small, tender, round slice of meat (usually lamb, beef or veal) taken from the rib or loin ...
"s of Lamb Marye
Another recipe form the family collection of George T. Marye, the well-known Bonanza Day financier. s are the 'tenerloin steaks' of a lamb. Use loin chops removoing all the fat and skin. Saute them in butter...
Nut brown butter used to finish pan-fried dishes.
Softened flour that highlights the baked properties of biscuits leaving a short crumb
Beurre : A simple sauce made by cooking butter until it is brown and 'nutty'
Blackened: A technique where meat or fish is coated with a seasoning and then seared in a cast-iron skillet in which oil has reached its smoking point.
Browned butter with lemon juices and seasonings.
Whole butter which has been cooked until it reaches a rich, nutty brown color and aroma.
noisette: hazelnut; hazelnut flavored
noisette: also refers to small round piece (such as potato) browned in butter
noix: walnut; nut; nut sized ...
- - A cut from a boned out loin of lamb tied round
- Butter - Butter which has been cooked until it reaches a rich, nutty brown colour and aroma
- Nori - Sheets of Japanese seaweed used in the making of sushi ...
(burr-nwah-zet) (French) Butter that tastes like hazelnuts, achieved by melting butter until it turns a golden brown.
Beurre French for "brown butter"; whole butter heated until it turns light brown, giving off a nutty aroma.
Beurre Rouge French for "red butter"; an emulsified butter sauce made from shallots, red wine and butter.
Café noisette (Fr.): espresso with tiny amount of milk.
Café serré (Fr.): extra-strong espresso, made with half the normal amount of water.
Caféine (Fr.): caffeine.
(Fr. ) Hazelnut. The word also means a cut of meat from the
ribs, usually of lamb, trimmed, rolled, tied in a small round, and served in an individual portion.
Double loin chops include two pieces of tenderloin, two of the eye, and two T-bones, and they're usually formed into a tidy circle. If a single loin chop is boned and rolled, it's called a noisette.
Frangelico (Italy), (France)
Herbs, Flowers, Berries
Chartreuse (France) - herbs, Benedictine (France) - herbs, spices and citrus peel, Drambuie (Scotland) - whisky, honey & herbs ...
beurre meunière, a simple sauce of beurre noisette, lemon and parsley)
à la Milanaise: in the style of Milan, pasta coated with butter and Parmesan cheese, then sauced with tomatoes, ham, mushrooms, tongue and truffles ...
Beurre (hazel butter) and Beurre noir (black butter) are sauces of melted butter cooked until the milk solids and sugars have turned golden or dark brown; they are often finished with an addition of vinegar or lemon juice.
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
Cocoa and partridge ravioli served with demi-glace, beurre and parmesan
Seashore and hedgerow: carrageen moss pudding, oat biscuit crumble, quince and rosehip coulis, elderflower jelly and crystallised mint leaves ...
Sauteed Head-on Prawns with Two Ginger Beurre Noisette
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nojÃ¨te (W) (S noche) NF hazelnut 
nourÃ® VT to feed, nourish [nourrir]
noûriture (S) (W noûritur') NF food [nourriture] ...
"I know people wax poetic over Nutella (I don't mind it myself) but, for me, this extraordinarily simple spread (Confit de miel et noisettes) on a piece of toast is heaven.
See also: Butter, Sauce, Cream, Cooking, Cheese