"from the Savoie is tartiflette, which is made with potatoes, reblochon cheese, cream, and lardons. A traditional use for lardons is in a technique called ""larding"", in which long strips of chilled pork fat are threaded (with the use of a needle) into meats that are to be braised or roasted, such as beef filets or veal (especially lean cuts), poultry, and lean fish such as salmon. These lardons are to be cut in strips about 3 mm thick and 3 mm wide, and it is essential that the fat be chilled before cutting and threading. The technique is explained"
"the Lorraine region of France) is a popular variant that was originally an open pie with eggs, cream and lardons. In English-speaking countries, modern preparations of the dish usually include mature cheese (Cheddar cheese often being used in British varieties), and the lardons are replaced by bacon. There are many variants of quiche, using a wide variety of ingredients. Variants may be named descriptively, often in French, e.g. ' (quiche with cheese) and ' (quiche with mushrooms) or conventionally, e.g. ' (spinach) and ' (tomatoes). Quiche Quiche ( ) is a savoury open flan consisting of pastry crust filled with"
"bourguignon and Julia Child's coq au vin), quiches (quiche Lorraine), potatoes, omelettes and other dishes. A particular Parisian use of lardons is in the ""salade aux lardons"", a wilted salad (often made with frisée (endive) lettuce) in which the lettuce leaves are wilted slightly by the addition of still-hot lardons and hot vinaigrette. A nineteenth-century recipe for a ""pie à la chasse"" calls for beef to be larded with lardons made of ham and bacon. A traditional dish from the Alsace region is the tarte flambée, a thin pizza-like bread covered with crème fraiche, onion, and lardons. A regional specialty"
"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. Lardons may be prepared from different cuts of pork, including pork belly and fatback, or from cured cuts such as bacon or"
"to the perfect conditions of the area for its cultivation. Smoked bacon is also a traditional ingredient of the cuisine of Lorraine. It is used in various traditional dishes of the region, including the famous quiche lorraine. The mirabelle plum of Lorraine is the emblematic fruit of Lorraine. It is used in pies and other desserts, as well as in alcoholic beverages. Traditional dishes in the region include: Traditional cheeses of Lorraine include the following: Carré de l'Est, Brouère, Munster-géromé, Tourrée de l'Aubier. Desserts include: Madeleine, Macaron, Rum baba, Plombières ice-cream, various pie recipes (""brimbelles"" bilberry, ""mirabelle"" plum, rhubarb, quark...)"
"Lardon A lardon, also called lardoon or larding, is a small strip or cube of fatty bacon, or 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"
"are added to dishes such as arroz con gandules. Lardon A lardon, also called lardoon or larding, is a small strip or cube of fatty bacon, or 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"
"is considered a French dish; however, using eggs and cream in pastry was practiced in English cuisine at least as early as the 14th century and Italian cuisine at least as early as the 13th century. Recipes for eggs and cream baked in pastry containing meat, fish and fruit are referred to ""Crustardes of flesh"" and ""Crustade"" in the 14th-century ""The Forme of Cury"" and in 15th-century cookbooks, such as the Italian """". Quiche has a pastry crust and a filling of eggs and milk or cream. It can be made with vegetables, meat and seafood. Quiche lorraine (named after"
"mutton, lamb, veal, chicken and duck. The vegetables used most often are winter vegetables such as cabbage, carrots, turnips, celery and potatoes. There are numerous regional variations. ""Potée Lorraine"" is composed of pork, carrots, turnips, leeks and a whole cabbage previously blanched. These are barely covered with water or stock and simmered for three hours. Half an hour before it is removed from the heat, a large sausage is added. Plain boiled potatoes are often served as an accompaniment. Potée A potée is a French culinary term which, in general, refers to any preparation cooked in an earthenware pot. More"
"Quiche Quiche ( ) is a savoury open flan consisting of pastry crust filled with eggs, milk or cream, and cheese, meat, seafood or vegetables. Quiche can be served hot or cold. It is part of French cuisine but is also popular in other countries, particularly as party food. The word is first attested in French in 1805, and in 1605 in Lorrain patois. The first English usage — ""quiche Lorraine"" — was recorded in the ""Indiana Evening Gazette"" in 1925. The further etymology is uncertain but it may be related to the German """" meaning ""cake"" or ""tart"". Quiche"
"Lardy cake Lardy cake, also known as lardy bread, lardy Johns, dough cake and fourses cake is a traditional rich spiced form of bread found in several southern counties of England, each claiming to provide the original recipe. It remains a popular weekend tea cake in some of the southern counties of England, including Sussex, Hampshire, Berkshire, Wiltshire and Dorset. It is unrecorded in the south east counties of Essex and Kent. The main ingredients are freshly rendered lard, flour, sugar, spices, currants and raisins. Lardy cake can be eaten at any time of day as a snack, but is"
"are about 5 mm in diameter with some sort of teeth or hook to keep the lard strip attached; they are passed completely through the meat. U-shaped larding needles, often called by the French name ""lardoir"", are long needles with a ""U"" cross-section. Four larding needles, accompanied by two crossed turning spits, are found in the coat of arms of the Confrérie de la Chaîne des Rôtisseurs, a French gastronomic society. In many cuisines around the world, pork fat is used as a flavoring, and lardons are found in various other cultures. In Puerto Rico, they are called tocino and"
"consisting of tomato, red bell pepper, garlic, origanum, paprika, cayenne pepper, brown sugar, lemon juice, white wine, chicken stock and olive oil, stuffed with tomato flavoured rice. Pâté chaud de cailles is warm pâté of quail. Homard à la parisienne is lobster cooked in court bouillon, cut into slices and glazed with aspic, with a garnish of tomatoes stuffed with a macédoine of vegetables, dressed with a mixture of mayonnaise and aspic and garnished with sliced truffle. Canetons à la rouennaise is a dish of roast duckling stuffed with forcemeat. The legs and breasts are removed, the legs are grilled"
"such as the Torta del Casar and the Torta de la Serena cheeses in Spain, or the Queijo de Nisa and Serra da Estrela cheeses in Portugal. Cardoon leaf stalks, which look like giant celery stalks, can be served steamed or braised, and have an artichoke-like flavour with a hint of bitterness. They are harvested in winter and spring, being best just before the plant flowers. In the Abruzzo region of Italy, Christmas lunch is traditionally started with a soup of cardoon cooked in chicken broth with little meatballs (lamb or, more rarely, beef), sometimes with the further addition of"
"almonds. A variation uses lemon zest for a pronounced lemony taste. English madeleines also use a génoise sponge but they are baked in dariole moulds. After cooking, the cakes are coated in jam and desiccated coconut, and are usually topped with a glacé cherry. Several legends are attached to the ""invention"" of the madeleines. They have tended to center on a female character named Madeleine who is said to have been in the service of an important character in the history of Lorraine – although there is no consensus over the last name of the cook nor the identity of"
"makes for a crispy skin and a soft, juicy meat. It is traditionally served with beans, rice, fried eggs, avocado, and plantain in a typical plate called ""bandeja paisa"". ""Scrunchions"" is a Newfoundland term for small pieces of pork rind or pork fatback fried until rendered and crispy. They are often used as a flavoring over other foods, such as salt fish and potatoes, and mainly used as a condiment for fish and brewis. In Quebec, they are often called ""oreilles de Christ"" (Christ ears) and are eaten almost exclusively as part of traditional ""cabane à sucre"" meals. ""Chicharrones ""are"
"plays a significant role in British, Central European, Mexican and Chinese cuisines. In British cuisine, lard is a traditional ingredient in mince pies and Christmas puddings, lardy cake and for frying fish and chips as well as many other uses. Indeed, there are some people in England that eat lard neat, especially at the Lard Championships, held each year in Dorset, with 5000 people attending in the summer of 2007. Lard is traditionally one of the main ingredients in the Scandinavian pâté leverpostej. In Spain, one of the most popular versions of the Andalusian breakfast includes several kinds of ""mantecas"""
"rendered from the cubed pork is good for sautéing vegetables or meat during the early stages of a recipe, and the crisp browned pork cubes can be added as a garnish or ingredient just before serving: ""the crispy bits are used to add a smoky, salty flavor and a pleasant crunch to all kinds of dishes"". The rich flavor pairs well with cheeses and sturdy leaf vegetables like spinach and frisée, for which the hot rendered fat can be used as part of the salad dressing. Lardons are frequently used in French cuisine to flavor salads, stews (such as beef"
"Lobster Thermidor Lobster Thermidor is a French dish consisting of a creamy mixture of cooked lobster meat, egg yolks, and brandy (often cognac), stuffed into a lobster shell. It can also be served with an oven-browned cheese crust, typically Gruyère. The sauce must contain mustard (typically powdered mustard). Due to expensive ingredients and extensive preparation involved, Lobster Thermidor is usually considered a recipe primarily for special occasions. The recipe of Lobster Thermidor was created around 1880 by Auguste Escoffier then working in Maison Maire, a Parisian restaurant near the Théâtre de la Porte-Saint-Martin. In March 1896, a successful reprise of"
"used in the cooking here, types include nut oils and rapeseed oil. The area covers the old province of Dauphiné, once known as the ""larder"" of France, that gave its name to Gratin dauphinois. Fruit and young vegetables are popular in the cuisine from the Rhône valley, as are great wines like Hermitage AOC, Crozes-Hermitage AOC and Condrieu AOC. Walnuts and walnut products and oil from Noix de Grenoble AOC, lowland cheeses, like St. Marcellin, St. Félicien and Bleu du Vercors-Sassenage. Poultry from Bresse, guinea fowl from Drôme and fish from the Dombes, a light yeast-based cake, called Pogne de"
"salt pork. Since the true French lardon is salt-cured but not smoked, ""the flavor comes through cleanly, more like ham but richer because the meat is from the belly of the pig, not the leg"". One food writer takes this as evidence that the French ""do bacon right"". The meat (fat) is usually cut into small strips or cubes about one centimeter ( inch) wide, then blanched or fried. Some chefs recommend using pancetta as a substitute; ham is also suggested. It is common for the lardons to be used for two distinct purposes in the same dish. The fat"
"Dijon mustard is acceptable. There is the same opinion about toppings. Sausage was historically just one of other items to be included in the galette. At the beginning of the 19th century, it was common that ""galette-saucisse"" was topped with caramelized yellow onions, a variety of dry onion traditionally produced in the French department of Manche. Galette-saucisse A galette-saucisse () is a type of French street food item consisting of a hot sausage, traditionally grilled, wrapped in a cold type of crepe called ""galette de sarrasin"" or Breton galette. The French region known as Upper Brittany is the traditional homeland"
"of regional products such as duck fat and duck foie gras, salted ham, and the famous mild chilli of Gascony. Common condiments are Bezolles mustard, garlic, persillade, and onion. The cèpe mushroom is frequently eaten; ""Tricholoma equestre"" was traditionally eaten but is now considered poisonous after several cases of rhabdomyolysis were linked to its consumption. Larks and the common wood pigeon are commonly eaten game birds; the ortolan, previously commonly eaten, has been a protected species since 1999. Coastal seafood includes oysters, peppery furrowshells, eel elvers, lampreys, and shad. Commonly consumed wine includes clarets (rosés) and tannic reds, the most"
"cut, thin slices are eaten as a sandwich topping. Green cabbage is one of the ingredients in Luxembourg's träipen which are also served pan fried with apple sauce. It is known to have been eaten in church in the Middle Ages during Carnival in the Netherlands. In France, ""boudin noir"" is traditionally prepared in ""charcuteries"", shops that prepare mainly pork products (and sometimes duck and game), but also sell smoked and dried sausages, pâtés, and terrines, along with prepared salads. It is usually called ""boudin noir"" and is often made with cream with apples or onions as a filler. It"
"locally grown fungi, such as ""truffe"" (truffle), ""champignon de Paris"" (button mushroom), ""chanterelle ou girolle"" (chanterelle), ""pleurote (en huître)"" (oyster mushrooms), and ""cèpes"" (porcini). Common fruits include oranges, tomatoes, tangerines, peaches, apricots, apples, pears, plums, cherries, strawberries, raspberries, redcurrants, blackberries, grapes, grapefruit, and blackcurrants. Varieties of meat consumed include ""poulet"" (chicken), ""pigeon"" (squab), ""canard"" (duck), ""oie"" (goose, the source of foie gras), ""bœuf"" (beef), ""veau"" (veal), ""porc"" (pork), ""agneau"" (lamb), ""mouton"" (mutton), ""caille"" (quail), ""cheval"" (horse), ""grenouille"" (frog), and ""escargot"" (snails). Commonly consumed fish and seafood include cod, canned sardines, fresh sardines, canned tuna, fresh tuna, salmon, trout, mussels, herring,"
"The tartle of maroilles Tartle of “maroilles” Tartle of ""maroilles"" is a main course dish found in a dinner setting. Also referred to as ""Flamiche with maroilles"", the meal option came to be a specialty in Thiérache, France and Avesnes, France. It is traditionally made with the following ingredients: pasta, maroilles (cheese), butter, egg yolks, and fresh cream. It is served at a hot temperature. While often found as a main course, Tartle of Maroilles can be accompanied with a wide range of salads, delicatessen, ciders, or a variety of wine. It is generally made with a leavened dough (of"
"Lorne sausage The lorne sausage, also known as square sausage is a traditional Scottish food usually made from minced meat, rusk and spices. It is commonplace in traditional Scottish breakfasts. The exact origins of the lorne sausage remain unclear. It is often eaten in the Scottish variant of the full breakfast or in a breakfast roll. The sausage is also an appropriate size to make a sandwich using one or two slices from a plain loaf of bread. Sausage meat, in this case a mixture of pork and beef, is minced with rusk and spices, packed into a rectangular tin"
"from La Rioja is embuchados, and from the province of Aragon, madejas, all made with sheep's intestines and served as tapas. Tricandilles are a traditional dish in Gironde. They are made of pig's small intestines, boiled in bouillon, then grilled on a fire of grapevine cane. This is considered an expensive delicacy. Andouillette is a type of sausage, found especially in Troyes, which is made predominantly of pig chitterlings. Andouille is another kind of French chitterlings sausage found especially in Brittany and Normandy. People in the Caribbean and Latin America eat chitterlings. Chinchulín (in Argentina, Paraguay and Uruguay) or chunchule"
"The stuffing of the crépinette can be made of ground pork, chicken fillets, finely ground game birds (partridge, woodcock, pigeon), and also lamb sweetbreads, calf kidneys, fillets of lark or rabbit, and sliced eel. Viard, however, gives recipes where the contents of the crépinette are not ground but entire pieces of meat. The crépinette is cooked in a pan or on a grill. For Christmas, crépinettes are served with oysters by the oyster farmers of the Marennes-Oléron basin; the same happens in Bordelais where an expert alternates the tasting of a fresh oyster and a hot crépinette. From ""The New"
"come from the Etang de Thau, to be served in the restaurants of Bouzigues, Meze, and Sète. Mussels are commonly seen here in addition to fish specialties of Sète, ""Bourride"", ""Tielles"" and ""Rouille de seiche"". In the Languedoc ""jambon cru"", sometimes known as ""jambon de montagne"" is produced. High quality ""Roquefort"" comes from the ""brebis"" (sheep) on the Larzac plateau. The Les Cévennes area offers mushrooms, chestnuts, berries, honey, lamb, game, sausages, ""pâtés"" and goat cheeses. Catalan influence can be seen in the cuisine here with dishes like brandade made from a purée of dried cod wrapped in mangold leaves."
"liver with a local variety of white beans (Lingots de Castelnaudary) flavoured with garigue herbs. On the coast, eel stew (borrida d’anguilles) is a dish of choice. Finally, the cassoulet of Castelnaudary, made from white beans and sausage, is a typical dish of the Lauragais. Other specialties exist such as oysters from Gruissan and Leucate. Olive oil is also very widespread in the Aude and is a speciality of Bize-Minervois. ""Cartagena"" is a liqueur marketed by some manufacturers. Finally, the Blanquette de Limoux is a sparkling white wine popular in the department whose origin dates back to the sixteenth century."
"laridum ""In the past, and in many peasant societies, the pig has been a vital source of food for the winter: it can be salted and preserved, and traditionally you can eat every part of it except its squeak. This is reflected in the word larder, which in origin is a place for storing bacon. It comes from the French word meaning ‘bacon’ that also gave us lard (Middle English), and the lardon (Late Middle English), a cube or chunk of bacon."" In medieval households the word ""larder"" referred both to an office responsible for fish, jams, and meat, as"
"cedar, cutlass, doudouce, egg, Graham, Bombay, ice-cream, Julie, long, pawpaw, Peter, rose, round, spice, starch, Tommy, teen, turpentine, vert, zabrico), breadfruit, sorrel (roselle), passion fruit), watermelons, sapodilla Manilkara zapota , pommerac (Syzygium malaccense), guavas, pommecythère (Spondias dulcis), caimite (star apple), abiu, five fingers (carambola), cherries, zaboca (avocado), popoy (papaya), chenette (Melicoccus bijugatus), pineapples, oranges, Portugal (tangerines of various genetic breeding), plum (Governor, King and common variety), West Indian (Barbadian) cherry (Acerola), bananas (sikyé, silk, Gros Michel, Lacatan), barbadine (granadilla), balatá, soursop, cashews, Tamarind, Ceres (Flacourtia indica), , Cocorite (Attalea maripa), Gru-Gru-beff (Acrocomia aculeata), Fat-Pork (Chrysobalanus icaco), pears. and coconuts (several"