INGREDIENTS

INSTRUCTIONS

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 round.  From: Fredy
Girardet, Cuisine spontanee, Papermac 1986, ISBN  0-333-40957-4

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Nutrition (calculated from recipe ingredients)
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Calories: 2274
Calories From Fat: 1475
Total Fat: 164.2g
Cholesterol: 1010.9mg
Sodium: 840.5mg
Potassium: 2512.8mg
Carbohydrates: 12.6g
Fiber: 1.1g
Sugar: 8.7g
Protein: 175.5g