Lexicographical Neighbors of Lardons
Literary usage of Lardons
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Cook's Own Book: Being a Complete Culinary Encyclopedia... With Numerous by N. K. M. Lee (1832)
"Take an old turkey, truss it in the usual way; roll some i large lardons in a
mixture of salt, pepper, four spices, and sweet herbs, and then lard . the ..."
2. The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery by Alexis Soyer (1847)
"... and cut it into bands the breadth that you may require your lardons in length ;
if for a fillet of beef, two inches; for fricandeau, turkey, poularde, ..."
3. Fifty Years in a Maryland Kitchen by B. C. Howard, Jane Grant Gilmore Howard, James B. Herndon, Herndon/Vehling Collection (1881)
"For instance, a four-inch slice from a rump of beef will require lardons of very
nearly that length, which must be drawn through with a large larding pin, ..."
4. The Modern Housewife: Or, Ménagère. Comprising Nearly One Thousand Receipts by Alexis Soyer (1851)
"... run the needle into the third line (at the further side of the fricandeau)
and bring it out at the first, placing one of the lardons in it, ..."
5. The Art of French Cookery by Antoine B. Beauvilliers (1827)
"... pepper, fine spices, pounded and sifted aromatics, parsley and young onions
minced; also lardons of some cooked ham, the same size as the other; ..."
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