Definition of Lardoons

1. Noun. (plural of lardoon) ¹



¹ Source: wiktionary.com

Definition of Lardoons

1. lardoon [n] - See also: lardoon

Lardoons Pictures

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Lexicographical Neighbors of Lardoons

larderers
larderies
larders
lardery
lardier
lardies
lardiest
larding
lardizabala family
lardless
lardlike
lardo
lardon
lardons
lardoon
lardoons (current term)
lardos
lardries
lardry
lards
lardy
lardy cake
lare
laree
larees
lares
larf
larfed
larfs
largando

Literary usage of Lardoons

Below you will find example usage of this term as found in modern and/or classical literature:

1. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1911)
"lardoons for small birds — quail, for example — should be cut smaller and not quite ... Arrange lardoons in parallel rows, one inch apart, stitches in the ..."

2. The Century Cook Book by Mary Ronald (1895)
"Cutting lardoons. place them in the beaten egg one at a time, ... The lardoons can be made firmer by placing them on ice, but ordinarily this is not ..."

3. Modern Cookery, in All Its Branches: Reduced to a System of Easy Practice by Eliza Acton (1858)
"Proceed thus, until the breast of the pheasant is entirely garnished with lardoons, when it ought to resemble in appearance a cake thickly stuck with slips ..."

4. Modern Cookery, in All Its Branches: Reduced to a System of Easy Practice by Eliza Acton (1845)
"For example: a four inch slice from a rump of beef will require lardoons of ... A turkey is sometimes larded with alternate lardoons of iat bacon and of ..."

5. The Practical Cook Book by Elizabeth O. Hiller (1910)
"From this fat is cut the lardoons. These slices are cut sometimes less than a fourth of ... For small birds, such as quail, the lardoons are cut very small. ..."

6. The New Practical Housekeeping: A Compilation of New, Choice and Carefully by Estelle Woods Wilcox (1890)
"In warm weather it is well to place the lardoons in a bowl of ice to harden before ... with a pen-knife and pushing the lardoons through with the fingers, ..."

7. The Book of Entrées: Including Casserole and Planked Dishes by Janet McKenzie Hill (1911)
"lardoons are usually drawn into dry meats, to add richness to them. ... Pork lardoons should be put into ice water as soon as cut to stiffen a little. ..."

8. Miss Parloa's Kitchen Companion: A Guide for All who Would be Good Housekeepers by Maria Parloa (1887)
"Put these lardoons into a bowl with plenty of ice and a little water. ... Sweetbreads, grenadins, and fillets of game or fowl require lardoons about the ..."

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