Chantecler: “Chantecler” is the name given, in classical cuisine, to various preparations of lobster and lobster. The shellfish are cut in half lengthwise, lightly sprinkled with curry and then browned in butter. The flesh is then scalloped and put back in the shell on a bed of rice, topped with a Nantua sauce flavored with curry, garnished with mushrooms, shrimps and rooster combs, then au gratin.
The name "Chantecler" also designates a filling for hazelnuts...
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