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Noisettes of Lamb, St. Germain

Cut from a leg of lamb six four-ounce pieces, neatly flatten, season all around with a light teaspoon salt and two saltspoons pepper. Place an ounce butter in a black frying pan, and when light brown add noisettes one beside another, gently cook for four minutes on each side, remove and keep hot. Dress a puree of peas in centre of a hot dish pyramid-like, arrange noisettes around, pour a gill hot demi-glace over noisettes and serve.