French name for nut. Sometimes seen on "bills of fare" as "Noisettes of mutton", "Noisettes d'agneau (nuts of lamb)", "Noisettes de veau (nuts of veal)". To prepare this dish I will quote LEON CIEUX, a Parisian chef:

Noisettes Of Lamb, A La Main-Tenon

Take the two fillets and small fillets (filets mignons) from a saddle of lamb, take out the nerves, trim them, and divide each fillet into six parts and the small fillets into three parts, beat them, season with salt and pepper, saute them quickly on both sides with clear butter; as soon as sauteed, put in a good Perigorde sauce, this stops the wasting and prevents the meat from giving up its gravy. Place each noisette of lamb on a crust of breadcrumb passed through butter and the shape of the noisette; arrange in a crown on the dish, cover each noisette with a Soubise a la Bechamel. Powder with grated Parmesan cheese, moistened with melted butter, glazed in a hot oven; pour in the middle of the dish some Perigord sauce, put on each noisettte a fine slice of truffle and serve hot, the cooking must be quick. This recipe is for twelve persons."

I will here quote the author of the EPICUREAN, Charles Ranhofer.

Noisettes Of Mutton, Au Madere

Cut eight chops of four ounces each from two racks of mutton. Remove the noix (centre of chop), beat them lightly, trim all to the same size, season with salt and pepper. Heat four ounces of butter in a frying pan, when it is very hot add to it the noix, saute them over a quick fire, taking care to turn them when they have a good color, let them cook several minutes more, arrange them on croutons of bread fried in butter and of the same size as the noix. Dry out the butter from the pan, add half a gill of Madeira, cook it down, add a little brown sauce, cook it down again until it is a light sauce, pass through the strainer and pour on the noix."