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Oversized kitchen needles called aiguilles à piquer (picks) or lardoires (larding needles) assist the cook in such meticulous chores as adding fat to rump cuts for veal fricandeau, flavoring venison and game birds, adding slivers of olive or capers to roasts, and trussing stuffed geese and turkeys before roasting. An essential for the expert veal and venison roaster, the larding needle is a six-to nine-inch steel shaft open at one end to hold strips of plain, spiced, or marinated bacon or ham. The point at the other end penetrates the meat parallel to the grain. Either by forcing the lardoon out with a plunger, by pushing it with a knife point, or by trailing it behind the needle, the cook artificially marbles the meat.