Boulets à la Liégeoise


The Boulet à la liégeoise is a Belgian traditional speciality which, as its name indicates, comes from the city of Liège. As with most regional recipes, there are as many recipes as there are people making it, everyone adding their own personal touch.

Description

This dish consists of one or two big meatballs, made from pork and veal or pork and beef minced meat, bread crumbs, onions and parsley. The balls are then cooked in a pan until golden brown before lowering the heat and letting the meat simmer in a sweet and sour sauce made from onions, vinegar, brown sugar, Liège syrup and Corinthian raisins. The sauce is called sauce lapin, not because of any rabbit in the sauce but after Madame Géraldine Lapin, born Corthouts, wife of Ernest Lapin, a tax collector in the suburbs of Liège.
A true institution in brasseries and friteries throughout Liège, and known nationwide, this dish is traditionally served with French fries, mayonnaise, and lightly seasoned crudités or apple sauce.
Many establishments in Liège serve this dish as almost their only speciality. Most restaurants and friteries in Liège serve it. One company makes it industrially.

The Gay Boulet Brotherhood and the ''Diamond Boulet''

Since 23 March 1996 the Gay Boulet Brotherhood has awarded a Diamond Boulet to a restaurateur whose recipe is closest to the local tradition.
This award was given,