[French] plural attereaux

Food threaded on a skewer, either savoury or sweet, first coated in a sauce, rolled in breadcrumbs and (unlike brochette) deep-fried. The principal ingredient is usually offal (US: organ meat), but can be seafood or vegetables and they are often served with rice. Unlike attelets, the food is threaded before cooking. Attereaux is also the name of the skewers themselves.