Atterau à la chalonaise is a French atterau dish of skewered cocks' combs and kidneys cooked in white court-bouillon, with mushrooms and truffles, dipped in a Villeroi sauce, and fried.

Categories: Dish
Characteristic of: French cuisine
Contains: Chicken kidney Cocks' comb
References:
Larousse Gastronomique; Montagné, Prosper, 1961

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