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.
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.
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, especially fish; ...
Noisette 1. A small round steak of rib or loin of lamb or mutton. 2. Beurre noisette: 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.
~ (nwah-ZEHT) - (1) It is the French word for hazelnut. (2) In French, ~ 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 ~ is butter browned over heat until it becomes a nut brown color. It can also refer to boneless rack of lamb that is rolled, tied and cut into rounds.
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.
Meaning 'in the style of Normandy'. Refers to either a dish with apples, cream and cider or Calvados, or a dish with a cream sauce and shellfish garnish.
~: 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...and serve with Sauce Diable.
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.
~: hazelnut; hazelnut flavored
~: 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.
French for "brown butter"; whole butter heated until it turns light brown, giving off a nutty aroma.
Beurre Rouge ...
Café ~ (Fr.): espresso with tiny amount of milk.
Café serré (Fr.): extra-strong espresso, made with half the normal amount of water.
Caféine (Fr.): caffeine.
Caffè (It.): generally coffee, but in a bar it means espresso.
~ (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. ~ potatoes are shaped like hazelnuts and browned in butter; beurre ~ is brown butter sauce.
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 ~.
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 ~, 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
à la minute: cooked at the moment, prepared to order ...
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.
~s 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 ~: butter heated until it turns nut brown; used as a finishing touch for many dishes, especially fish
c. French for hazelnut.
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 ~
Fire Breathing Dragon Roll
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Crab Cake Burger ...
nojÃ¨te (W) (S noche) NF hazelnut [~]
nourÃ® VT to feed, nourish [nourrir]
noûriture (S) (W noûritur') NF food [nourriture] ...
Order your copyNOW. Also buying and cleaning plus some examples of great folds.
Napper- to coat with sauce
~- A round piece of meat of veal or lamb tenderloin.(b)small potato balls
Noques- flour dumplings ...
Examples include 'Bourbon roses', 'Portland roses', '~ roses' and later developments like 'Remontant roses' and 'Tea roses' with large, solitary flowers. Inclusion of Rosa multiflora into the genetic pool produces many-flowered roses, often referred to as polyantha and floribunda types.
See also: What is the meaning of Butter, Sauce, Cream, Cooking, Cheese?