In French cuisine, of what are lardons small pieces?
Lardon 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
Lisp in Small Pieces orders the title as the following list '(Lisp Implementation Scheme Principes). This book is available in English from Cambridge University Press, the French version is available at Le Monde en Tique, a Parisian bookstore. Lisp in Small Pieces Lisp in Small Pieces (Cambridge University Press, 1996 ; paperback edition (December 4, 2003) ; translated by Kathleen Callaway) is a book by Christian Queinnec on Lisp, Scheme and other related dialects, their interpretation, semantics, and compilation and contains code for 11 interpreters and 2 compilers. The English title is a kind of recursive acronym ("Lisp in Small Pieces"). It was originally