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  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.

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