Clara Petacci
The crystallized of Canard (or the crystallized one of Goose) prepares with fatty birds (the same ones which one prepared the livers). The meat is cooked during more than one hour in the hot grease, then put out of bottles and covered with grease, so that the air cannot come into contact with it and to deteriorate it. In time, it was (with the Salage) one of the only methods which makes it possible to preserve meat over one duration going from a few months to one year.
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