Preparation:
Note - This recipe, which takes no time at all to cook,
can be adapted for more than one person by an
appropriate increase of all the ingredients except the
egg yolk, which will glaze enough noisettes for six.
Take care, too, to use frying pans that are large enough
to allow plenty of room for tossing and turning the
noisettes and the Lyonnaise potatoes.
You could substitute mushroom for truffle but, as Fredy
Girardet would say, it won't be the same.
Preparation
Chop the parsley very finely; you will need 2
tablespoons full pro serving.
Chop the truffle finely. Set a quarter of it aside for
the sauce and mix the rest with the parsley.
Using a mandoline, slice the potatoes 2mm (1/16 in)
thick. Separate the onion slices into rings.
Put the egg yolk into a little bowl. It is to be used as
if for pastry glaze, so mix it with 1 teaspoon of water.
Finishing
Season the noisettes. Brush each one with the egg yolk.
then roll them in the parsley-and-truffle mixture,
pressing well to make it stick.
Heat a little oil in a non-stick frying pan. Add the
noisettes. Let them cook for 3 minutes, turning them
once or twice, Add the butter and take the pan off the
heat for 2 minutes to let it 'draw', then put the
noisettes on to a heated plate. Set the pan and its
juices aside.
Cook the Lyonnaise potatoes at the same time as you cook
the meat. Cook them in a large frying pan, in very hot
oil, for 5 minutes in all, turning them often. Add the
onion rings half-way through cooking.
To make the sauce, add the rest of the truffle and a
scant tablespoonful of the veal glaze to the juices in
the pan in which you cooked the meat. Let the mixture
bubble up once. Season with salt and pepper.
Serving
Arrange the potatoes in the centre of a heated plate.
Put the noisettes on top and pour the sauce all rou |
