Recipe for the Boulet à la Liégeoise■ Ingredients(for about 10 balls, usually 2 per person) - 1 kg of minced beef. - 4 slices of bread (without crust) soaked in milk. - 1 finely chopped onion. - 1 bunch of finely chopped parsley. - 2 eggs. - Salt, pepper, nutmeg and breadcrumbs. ■ Preparation- Knead the ingredients until you obtain a homogeneous mixture and roll 10 balls. - Bake for 40 minutes in an oven on a buttered baking sheet. Recipe for the sauce of the Boulet à la Liégeoise■ Ingredients- 4 chopped onions. - 4 tablespoons of brown sugar. - 1 dash of vinegar. - 1 liter of meat broth. - 2 tablespoons of Liège syrup. - 4 cloves. - Some juniper berries. - 2 bay leaves. - A pinch of thyme. - Aalt and pepper. - Raisins. - Cornflour. ■ Preparation- Remove the balls from the oven. Fry the onions in the roasting juice and sprinkle with thyme. Light brown frying. - Add the brown sugar and quench with vinegar. - Mix with the stock. Let it cook and add Liège syrup, cloves, juniper berries, bay leaves, salt and pepper. - Simmer for 30 minutes. - After cooking, add the raisins and thicken the sauce with cornflour. - Place the balls in the sauce and simmer over a low heat for a few minutes. Enjoy your food. 
Hanan I travel the world to find unexpected stories. 24 November 2012  Comments are closed.
|
