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 it 'draw', then put the noisettes on
  to a heated plate. Set the pan and its juices aside.
  Cook the Lyonnaise potatoes at the same time as you cook the meat. Cook
  them in a large frying pan, in very hot oil, for 5 minutes in all, turning
  them often. Add the onion rings half-way through cooking.
  To make the sauce, add the rest of the truffle and a scant tablespoonful of
  the veal glaze to the juices in the pan in which you cooked the meat. Let
  the mixture bubble up once. Season with salt and pepper.
  Serving
  Arrange the potatoes in the centre of a heated plate. Put the noisettes on
  top and pour the sauce all round.
  From: Fredy Girardet, Cuisine spontanee, Papermac 1986, ISBN 0-333-40957-4