Atterau à la Saint-Hubert is a French atterau dish of skewered pheasant, grouse, or other winged game, mushrooms, and ham, dipped in Villeroi sauce enriched with game stock, and fried.

Categories: Dish
Characteristic of: French cuisine
References:
Larousse Gastronomique; Montagné, Prosper, 1961

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