Once commonly used in England as a liquid measure, a noggin equals approxi-mately 5 fluid ounces .

The photograph on the preceding pages shows three classic French noisette recipes – from left to right, Noisettes d’Agneau a la Clamart, Noisettes d’Agnean Ismail Bayeldi and Noisettes d’Agneau Milanaise. Serve with red wine and lots of French bread for a delightful and elegant meal.

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