Atterau (plural atteraux) is a French haute cuisine dish, fashionable in the 19th century, in which ingredients are threaded onto a metal skewer, coated in a sauce and/or breadcrumbs, and fried.
Dubois (1870) writes that "attereaux ... make a very pretty hors-d'oeuvre, agreeable to the eye ... they must also be fried with the greatest care, of that beautiful color, so characteristic of all fried meats, and which makes them so attractive. ... there must be no chance of their falling, or becoming disarranged, while they are being carried to table; for in such a case this dish, usually so pretty in appearance, would lose all its charm."
The technique is distinct from brochettes, which were unsauced and usually grilled. The classical French repertoire included many different atteraux preparations.