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Noisette of Lamb, Sauce Bearnaise

Procure six small, round pieces of three ounces each, cut from a tender leg of lamb, neatly flatten and trim all around. Season with a teaspoon salt and half teaspoon white pepper. Place half ounce butter in a black frying pan, and when it obtains a nice light brown add the noisettes, one beside another, and cook for four minutes on each side. Remove, arrange a hot Bearnaise sauce on a not dish; dress the noisettes over crown-like and serve.