Crossword clues for lardon
The Collaborative International Dictionary
Lardon \Lar"don\, Lardoon \Lar*doon"\, n. [F. lardon, fr. lard lard.] A bit of fat pork or bacon used in larding.
Wiktionary
n. (alternative form of lardoon English)
Wikipedia
Lardon, also called lardoon, larding needle or larding, is a small strip or cube of pork fat (usually subcutaneous fat) used in a wide variety of cuisines to flavor savory foods and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted. Lardons are not normally smoked, and they are made from pork that has been cured with salt.
In French cuisine, lardons are served hot in salads and salad dressings, as well as on some tartes flambées, stews such as beef bourguignon, quiches such as quiche Lorraine, in omelettes, with potatoes, and for other dishes such as coq au vin.
The Oxford English Dictionary defines "lardon" as "one of the pieces of bacon or pork which are inserted in meat in the process of larding", giving primacy to that process. According to the Middle English Dictionary, the earliest occurrence of the word is in 1381, in the work Pegge Cook; it advises to insert lardons in cranes and herons.
Usage examples of "lardon".
Magda said they had had a weird, almost spooky sixth sense that the Grand Marnier soufflé and frizzled lardon thing were not going to work out.
Another burner, my front right, will be used mostly by him as well, to sauté lardons for frisée salads, to sear tidbits of hanger steak for onglet salad, for sautéing diced potatoes in duck fat for the confit de canard, and the cockles-which will leave me, most likely, with three full-time burners with which to prepare a wide range of dishes, any one of which alone could require two burners for a single plate.