A hybrid rose produced in 1817, by a French gardener, Noisette, of Charleston, South Carolina, from the China rose and the musk rose. It has given rise to many fine varieties, as the Lamarque, the Marechal (or Marshal) Niel, and the Cloth of gold. Most roses of this class have clustered flowers and are of vigorous growth.
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;
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. 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.
small round piece of tender meat from the rib or loin
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.
nwah-ZEHT] 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.
French for "hazelnut," this word has become a culinary term for anything resembling a hazelnut in size or shape. It most often refers to small potato balls that have been browned in butter or to small rounds of lamb, veal, pork or beef tenderloin or boneless rib
boneless, trimmed cut of lamb or veal.
A small round steak, made of lamb or beef tenderloin.
hazelnut; also refers to small round piece (such as from a potato), generally the size of a hazelnut, lightly browned in butter. Also, center cut of lamb chop. Also, dessert flavored with hazelnuts.