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
Bobotie at the buffet restaurant Boma at Disney's Animal Kingdom Lodge. Bobotie Bobotie (Afrikaans: ) is a well-known South African dish consisting of spiced minced meat baked with an egg-based topping. Bobotie appears to be a variant of "Patinam ex lacte", a dish documented by the ancient Roman writer Apicius, layers of cooked meat, pine nuts, and seasoned with pepper, celery seeds and asafoetida. These were cooked until the flavours had blended, when a top layer of egg and milk was added. When the latter had set, the dish was ready to be served. C. Louis Leipoldt, a South African writer