Atterau au parmesan is a French atterau dish of skewered semolina cooked in butter with round slices of Gruyère cheese, dipped in egg and breadcrumbs, and fried.

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

Article content licensed under CC-BY-SA

        
    ID: 11212