Larding
From Gancel's culinary encyclopedia of modern cooking, 1920
Lardons can be mixed with smoked tongue or truffle for decoration.
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 231. The excerpt below is the record exactly as published.
larding needles of various sizes. Cut small, smooth strips of the length re" quired of the firmest part of a piece of larding pork
Cook this with the app: pantry check, scaling, and the assistant.