Mix the minced beef
with the eggs, half of the onion, the breadcrumbs and pepper and salt
to taste. Form 20-25 small meatballs and roll these through the flour.
Heat the butter until brown. Fry the remaining onion half 3 minutes
and add the meatballs. Fry them on middle high heat until they are brown
on all sides. Add the apple syrup, the raisins, the jam, 1 cup of water
and pepper and salt to taste. Bring this to the boil, lower the heat
and simmer for 15 minutes. Turn the meatballs after 10 minutes. Put
the meatballs on a plate and pour the sauce on top.
On the first
Saturday in October,
celebrates Nocturne des Coteaux de la Citadelle (Night of the hills
of the citadel). The whole citadel lights up with thousands of
candles and around 23:30 there are fireworks.
Click on culinary calendar for more
links between cooking and worldwide celebrations.