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
Modern Meat bacteria in both human and animal hosts); the use of diethylstilbestrol and other hormones; and (more briefly) the USDA meat-inspection programs--plus the industry's search for what could be described as nonfood feeds to simplify the stoking of four-footed machines." The National Cattlemen's Beef Association called the book "one-sided" and "seriously flawed". Consumer advocate Ralph Nader called the book "precise and gripping". Modern Meat Modern Meat: Antibiotics, Hormones, and the Pharmaceutical Farm is a 1984 book by Orville Schell on intensive animal farming and antibiotic use in livestock. One reviewer said that the book is a "startling introduction to today's mass-producing