Boulets à la Liégeoise 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" (literally "rabbit sauce"), not because of any rabbit in the sauce but after Madame Géraldine Lapin, née 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
Dog meat in a restaurant and for the public the meat has to have come from a provincially licensed meat plant operator and meet the standards of the Canadian Food Inspection Agency for meat inspection. There are no provincially licensed plants approved to slaughter dogs. If a dog is killed without justification the killing could be considered cruelty, which would violate the Criminal Code, and those convicted may be sentenced to up to 5 years in prison. In the time of the Aztec Empire in what is now central Mexico, Mexican Hairless Dogs were bred, for among other purposes, their meat. Hernán