A boulet is a meat ball made from minced pork or beef or a mixture of the two. Liege style boulets are large with a serving consisting of only one or two meatballs. Smaller than a baseball, bigger than a golf ball. The boulets are simmered in a rich gravy made with onions, beef broth, and sirop de Liege, often with sultanas added. The sauce was what you’d expect from gourmet French cooking. Savory and delightful.
Served with frites (Belgian style). Both ketchup and mayo were provided. And a small salad. What’s been lovely here is that salads are generally a mix of dark greens. No iceberg or romaine lettuce here.
Ooh, that looks good.