3 Noisettes; each 3 cm

- (1 3/8 in) thick, taken - from a filleted saddle - of lamb 3 Sprigs of parsley

20 g Truffle; 3/4 oz

100 g New Potatoes; 3 1/2 oz

20 g Onions;finely sliced rings

1 x Egg yolk

Oil 15 g Butter; unsalted

1 tb Veal glaze

Salt Pepper Note - This recipe, which takes no time at all to cook, can be adapted for more than one person by an appropriate increase of all the ingredients except the egg yolk, which will glaze enough noisettes for six. Take care, too, to use frying pans that are large enough to allow plenty of room for tossing and turning the noisettes and the Lyonnaise potatoes. You could substitute mushroom for truffle but, as Fredy Girardet would say, it won't be the same. Preparation Chop the parsley very finely; you will need 2 tablespoons full pro serving. Chop the truffle finely. Set a quarter of it aside for the sauce and mix the rest with the parsley. Using a mandoline, slice the potatoes 2mm (1/16 in) thick. Separate the onion slices into rings. Put the egg yolk into a little bowl. It is to be used as if for pastry glaze, so mix it with 1 teaspoon of water. Finishing Season the noisettes. Brush each one with the egg yolk. then roll them in the parsley-and-truffle mixture, pressing well to make it stick. Heat a little oil in a non-stick frying pan. Add the noisettes. Let them cook for 3 minutes, turning them once or twice, Add the butter and take the pan off the heat for 2 minutes to let