-
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...
-
covered with
fromage blanc or crème fraîche,
thinly sliced onions and
lardons. The name of the dish
varies in
local dialects; it is
called Flàmmeküeche...
-
Savoy in the
French Alps. It is made with potatoes,
reblochon cheese,
lardons and onions. A
splash of
white wine can be
added too. The word tartiflette...
- "rooster/**** with wine") is a
French dish of
chicken braised with wine,
lardons, mushrooms, and
optionally garlic. A red
Burgundy wine is
typically used...
-
Michael Theodore Lardon is an
American sport psychiatrist.
Lardon is an ****ociate
Clinical Professor at the
University of California, San
Diego School...
- or vegetables. A well-known
variant is
quiche lorraine,
which includes lardons or bacon.
Quiche may be
served hot, warm or cold. The word is
first attested...
- jus lié.
Garnir lardons, pe**** oignons,
pommes cocotte. Sauter.
Deglaze with
white wine and
thickened juices.
Garnish with
lardons,
small onions, and...
- for the
filling are eggs,
thick cream, and ham or
bacon (in
strips or
lardons), made into a
savoury custard.
Elizabeth David in her
French Provincial...
-
Lardon Chase, the
Holies and
Lough Down is a
National Trust countryside property in the
English county of Berkshire. It is
situated on the edge of the...
-
fried until very crunchy; it is then
added to recipes, much like the way
lardons are used in
French cuisine. In the Philippines,
tocino refers to sweetened...
