| Boulet à la liégeoise | |
| Country: | Belgium |
| Creator: | Géraldine Lapin |
| Course: | Main |
| Main Ingredient: | Ground meat, bread crumbs, onion |
The boulet à la liégeoise (in French pronounced as /bulɛ a la ljeʒwaz/; or more regionally called boulet sauce lapin, boulet (sauce) chasseur, or Boulets[1]) is a Belgian dish made from balls of mixed minced pork and beef in a sauce containing Liège syrup. As its name indicates, the dish comes from the city of Liège in Wallonia.
As with most regional recipes, each cook will have a slightly different variation on how to make the dish. Traditionally, boulet à la liégeoise consists of one or two big meatballs (the size of the ball allows one to differentiate a boulet from the smaller boulette), 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 sauce made from onions, vinegar, brown sugar, Liège syrup and Corinthian raisins.[2] The sauce is called sauce lapin (literally "rabbit sauce"), not because of any rabbit in the sauce but after Madame Géraldine Lapin,[3] born Corthouts, wife of Ernest Lapin (1868–1922), 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 (it is then called boulets-frites), 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.
Since 23 March 1996 the Gay Boulet Brotherhood has awarded a Diamond Boulet to a restaurateur whose recipe is closest to the local tradition.[4]
This award was given,