MIGNONETTE Courseley ground pepper, particularly from the more flavour some white peppercorns, formerly, a mignonette was a small muslim (cheesecloth) sachet filled with peppercorns and cloves, used to flavour soups and stews. The name is also used for elaborate preparations of, for example, noisettes of lamb, supremes of chicken and filet mignon. Potatoes cut into thick matchsticks are also called mignonettes. RECIPE Mignonettes of milk lamb Season 8 noisettes of lamb with salt and pepper, sprinkle them with a little thyme and rosemary, and marinate them for 24 hours in grape seed oil. Drain them and coat lightly with strong mustard. Add 1 tablespoon chopped shallot to 5 tablespoons white wine vinegar mixed with 5 tablespoons white wine and an equal quantity of beef stock. Boil down over a brisk heat until almost dry, add 575 ml (l9 fl oz, 2½ cups) double (heavy) cream, and season with salt and pepper. Grill (broil) the noisettes briskly for about 2 minutes on each side. Put them in the sauce and cook, uncovered, until reduced.
Posted on: Wed, 25 Sep 2013 03:20:29 +0000