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 its preparation.
When the sauce has set well, the Attereau is trimmed, egg and crumbed, then deep fried at the last minute before serving.
The wooden skewers are removed and replaced by silver skewers. They should be arranged on a serviette with a border of fried parsley or they can be stuck in a circle on a mould of rice or fried bread with a bouquet of fried parsley in the centre.
Previously, Attereaux were moulded in cylindrical or square moulds of the same kind as used for the jellies for garnishing the decorative skewers (Hâte-lets).
The title of the Attereaux is always determined by the ingredients from which it is made.