1080 Attereaux

These Hors-d’oeuvre are derived from the old classical cuisine which in modern times has been brought back into favour. An Attereau is composed of thin slices of various ingredients and of the same size, impaled alternately on a small wooden skewer. The whole is then coated with a reduced sauce; it is this sauce which characterizes the Attereau and which is at the same time, the fundamental of