When I lived with Annie, my third host family- an incredibly generous and hilarious widow who spoke as fast as a hummingbird and laughed just as quickly, she ordered-in our dinners for every day of the week except for Friday. I don’t remember all of them, on Mondays we had chicken with grilled pineapple with potatoes (a favorite!) and Fridays were Boulets et Frites. Annie made the boulets herself and we picked up the frites from the friteur (fry shop) down the street. When I recently asked her for the recipe, she simply laughed and said that she doesn’t make them anymore. So- I guess hers can live on only in memory, but fortunately I found many recipes online and was able to test my own version for us cooks Stateside. One of the key ingredients, Sirop de Liège, is nearly impossible to come by here, so I tested it with Pomegranate Molasses as a substitute. It’s not exactly the same, but it has a similar acidity. I think Molasses and lemon juice would do the trick as well.
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