Attriau | Meatball | Regional secialty | France

Foodtourist.com Restaurants, Wine, Travel, Opinions

Review
 
Attriau
Food glossary

Reviewed By

Sue Dyson and Roger McShane
Country: France

Attriau is a caul-wrapped meatball common in some parts of regional France.
The French gastronomy dictionary has this definition:
'Crépinette en forme de boulette aplatie généralement composée de viande de veau, d’hachis de foie de porc, de fines herbes et d’oignon.'
A crepinette is almost always a slightly flattened and wrapped in caul. The description above also suggests that veal should be used along with minced pig liver, herbs and onion.
 
     
     
     


Foodtourist.com - Independent commentary on the Web since 1996

Copyright | Disclaimer