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An Attelet is an inedible garnish for dishes.

It consists of a thin metal skewer, usually silver or gold plated, pointy at one end for sticking into food, and at the other end having a decorative top. Themes for the decoration include hunting, fishing, a coat of arms, etc.

You stick an Attelet into food so that the top would show and look decorative.

Though the small device is considered a garnish in itself, often, small edible garnishes were skewered with them and then pinned to the larger food item. For fish, you might skewer a piece of lemon, a small piece of vegetable, a crayfish, a small shrimp. For meat, perhaps a cock's comb, a truffle, quenelles, mushrooms, etc.

The French chef Marie-Antoine Carême used Attelets a good deal in his presentation.

The word "Attelet" later came to be used, incorrectly, to mean food on a skewer.

Cooking Tips

Attelets are not for use in an oven or under a grill. They are not heat safe, or meant to be. They are for table presentation only, stuck into food just before it is sent to the table.

Language Notes

The word "Attelet" comes from the French word "hâtelet", which comes from Old French "hastelet", possibly from the Latin word for spear, "hasta."

A â in French usually indicates that an S has been dropped in the word along the way.

See also:

Meat Cooking Tools

Attelets; Bulb Baster; Carving a Turkey; Carving Board; Instant Read Meat Thermometers; Mallets; Meat Tenderizer; Meat Thermometers; Meatballer; Rotisserie; Skewers; Spit; Turkey Lacers; Vertical Chicken Roaster

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Also called:

Atelet; Hatelet


Oulton, Randal. "Attelets." CooksInfo.com. Published 25 April 2011; revised 25 April 2011. Web. Accessed 03/17/2018. <http://www.cooksinfo.com/attelets>.

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