Noisettes Beauharnais recipe
Recipe for Noisettes Beauharnais
Braise some small artichoke earts in butter. In another pan, saute some lamb noisettes in butter, arrange them on fried croutons and keep hot. Prepare some noisette potatoes and a bearnaise sauce, and pour the sauce over the artichoke hearts. Deglaze the meat pan with Madeira, boil down to reduce and add some chopped mushrooms. Arrange the noisettes on a serving dish with the artichoke hearts and the noisette potatoes and cover with the sauce.