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
Chartreuse (dish) Chartreuse (dish) A chartreuse is a French dish comprising meat or vegetables that are wrapped tightly in a decorative layer of salad or vegetable leaves of different colours and cooked within a dome mould. Variations of the dish have been in existence since at least the eighteenth century. The appearance of the chartreuse may be varied according to the way in which the external vegetables are cut. In classic French cuisine it is cooked in a bain-marie and served hot. Chef Marie-Antoine Careme described Chartreuse as the "queen of entrees". Nowadays it is usually a dish of partridge with cabbage