1083 Attereaux Villeroy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

This general name describes not only the shape of the preparation but the Attereaux themselves which can be composed of various ingredients such as braised lamb and calvessweetbreads, brains, foie gras and cockscombs and kidneys as main ingredients, and other subsidiary ingredients according to type such as mushrooms, truffle, cooked tongue and ham—all cut the same size and shape as the main items. These Attereaux take their name from the principle ingredient, e.g. Attereaux de Ris de Veau à la Villeroy. For the preparation of the skewers and the coating of them with sauce see the first recipe for Attereaux.