{"id":4551,"slug":"noisettes-of-lamb","title":"Noisettes of lamb","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["saddle of lamb","butter","Colbert, Béarnaise, or any other meat sauce"],"ingredients_norm":["saddle of lamb","butter","colbert bearnaise or any other meat sauce"],"steps":["Noisettes are cut from the saddle of lamb, free from fat and skin, and in the shape of a small tenderloin steak.","Broil or sauté in butter, and serve with Colbert, Béarnaise, or any other meat sauce."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w19:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"d4c76709e2a336a9c561d337dcd92d2f1b0881306fea7e4003b26e66fa761cc3","created_at":"2026-08-02T16:37:04Z","updated_at":"2026-08-02T16:37:04Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/noisettes-of-lamb"}