Vegan meatballs a la Liégeoise, Mr.rabbit sauce, roasted potatoes
These are one or two large dumplings (the size differentiates a larger dumpling from a smaller one) prepared from vegetable and legume hash, onions and parsley, pan-fried until golden, then slow-cooked in a special sweet-and-sour sauce made from onions, vinegar, Liège syrup, brown sugar and currants. This sauce is popularly known as “sauce lapin”, which fortunately does not contain rabbit, but is named after Madame Géraldine Lapin, née Corthouts, wife of Ernest Lapin (1868-1922), a tax collector in the suburbs of Liège.
