1. A small, coin-shaped piece of meat, usually lamb. Also called noisette or medallion. 2. The term poivre mignonnette more commonly refers to coarsely ground white peppercorns. 3. Historically, a mignonnette was a small cloth sachet filled with peppercorns and cloves, used to flavor soups and stews much in the way a bouquet garni is used today.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.