1. French for "hazelnut." 2. A small, tender, round slice of meat (usually lamb, beef or veal) taken from the rib or loin. See also beurre noisette; pommes noisette.
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.