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4
Medium
1 hr
Prepare your mise en place.
Remove and discard the rind from the bacon. Cut the bacon into strips and then into macédoine-size lardons.
Bring a saucepan of water to a simmer over high heat. Place the lardons in the simmering water and blanch for 2 minutes. Drain well and pat dry with paper towels.
Heat the butter in a stockpot over medium heat