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
Food, Nutrition, Physical Activity and the Prevention of Cancer: a Global Perspective processed foods tends to help reduce the risk of cancer. Foods that are typically low in calorie density tend to contain higher amounts of healthy fiber and water content. Plant Foods: Eat mostly foods of plant origin Animal Foods: Limit intake of red meat and avoid processed meat. According to the Report in reducing cancer risks, people should not consume more than 18 ounces or 500 grams (cooked weight) per week of red meats. Heme iron is a compound that gives red meat its color. If consumed in very high amounts, it has been shown to damage the colon lining.