atriau
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French[edit]
Etymology[edit]
A dialectal form of hâtereau, from Old French hasterel.
Pronunciation[edit]
Noun[edit]
atriau m (plural atriaux)
- (cooking) a type of round sausage made with pork liver and encased in caul, characteristic of Savoy, Jura and French-speaking Switzerland.
References[edit]
- “atriau”, in Glossaire des patois de la Suisse romande [Glossary of the dialects of French-speaking Switzerland], 1924-.