Attereaux (Skewered Hors d'œuvre)

Ingredients

• Principal ingredient (meat, fish, or offal)
• Sauce réduite (reduced sauce)
• Breadcrumb coating
• Fat for deep frying
• Hâtelet (decorative skewer)
• Fried parsley
• Rice or fried bread pad

Instructions

1. Prepare small escalopes (thin, uniform slices) of the principal ingredient. Thread them alternately onto a small wooden skewer, ensuring balanced distribution. Coat the entire assembled skewer with reduced sauce (sauce réduite), which will act as a binding agent and give the dish its characteristic finish. Allow the sauce coating to solidify completely.
2. Once solidified, trim and neaten the attereaux. Coat them à l'anglaise: dredge in breadcrumbs or bread dust until fully encased. Fry in hot fat at the moment of service until golden and crisp. Remove the wooden skewer and replace it with a decorative metal hâtelet (small ornamental skewer).
3. For presentation: arrange the attereaux on a napkin with a border of fried parsley, or stand them in a circle (piqués et rangés en cercle) on a bed of fried rice or fried bread, with a bouquet of fried parsley at the center.