Grammont: "Grammont" is the name given, in classic cuisine, to a preparation of cold crustaceans, generally reserved for lobsters and lobsters. These are first cooked in court bouillon, then cooled; the flesh of the tail is scalped, decorated with truffle blades and glazed with jelly. The shell is garnished with a mousse made with the flesh of the pincers with the addition of coral, then cutlets of flesh alternated with poached and glazed oysters. The dish is decorated with lettuce hearts ...
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