Attereaux a la Nicoise a French food made of thick pieces of tuna, olives and mushrooms threaded into a skewer, breaded (with breadcrumbs) and then deep-fried. Attereaux a la Nicoise is a kind of Attereaux, French dishes threaded through a skewer.

Related Articles

A la Forestiere ■■■
A la Forestiere: a la Forestiere is a French term that literally means ""in the style of the forester", . . . Read More
Huile d'Olive ■■■
Huile d'Olive is a French term for "Olive Oil", as in Pain Grille a l'Ail et a l'Huile d'Olive (Toast . . . Read More
Fondue ■■■
Fondue refers to a style of food preparation  in which diners Dip small pieces of  food, like fruits, . . . Read More
Ficeler ■■■
Ficeler is the French word which means "to tie up". In cooking, it means "to tie up in string", referring . . . Read More
Abaisse ■■■
Abaisse is the French food term which means "rolled-out pastry". It refers to a term in pastry-making . . . Read More
Krupuk ■■■
Krupuk refers to Indonesian fried shrimp- or fish-flavored chips made with rice flour. It is one of the . . . Read More
Rollmops ■■■
Rollmops is one of the traditional dish foods from Scotland that refer to pickled herring fillets rolled . . . Read More
’Ncapriata ■■■
’Ncapriata refers to a thick soup made of fava beans mashed - with bitter chicory. In this dish, dried . . . Read More
Pommes Dauphine ■■
Pommes Dauphine or crispy potato puffs refer to a French potato dish made with butter, egg yolk, choux . . . Read More
Frittieren ■■
Frittieren: frittieren is a German term which means "to deep-fry". It is also known as ausbacken. Foods . . . Read More