{"id":2069,"date":"2025-07-14T16:44:00","date_gmt":"2025-07-14T14:44:00","guid":{"rendered":"https:\/\/www.informations.brussels\/boules-damertume\/"},"modified":"2025-07-17T08:37:55","modified_gmt":"2025-07-17T06:37:55","slug":"boules-damertume","status":"publish","type":"post","link":"https:\/\/www.informations.brussels\/fr\/boules-damertume\/","title":{"rendered":"Boules d&rsquo;amertume"},"content":{"rendered":"\n\n<div class=\"kk-star-ratings kksr-auto kksr-align-left kksr-valign-top\"\n    data-payload='{&quot;align&quot;:&quot;left&quot;,&quot;id&quot;:&quot;2069&quot;,&quot;slug&quot;:&quot;default&quot;,&quot;valign&quot;:&quot;top&quot;,&quot;ignore&quot;:&quot;&quot;,&quot;reference&quot;:&quot;auto&quot;,&quot;class&quot;:&quot;&quot;,&quot;count&quot;:&quot;0&quot;,&quot;legendonly&quot;:&quot;&quot;,&quot;readonly&quot;:&quot;&quot;,&quot;score&quot;:&quot;0&quot;,&quot;starsonly&quot;:&quot;&quot;,&quot;best&quot;:&quot;5&quot;,&quot;gap&quot;:&quot;5&quot;,&quot;greet&quot;:&quot;Rate this post&quot;,&quot;legend&quot;:&quot;0\\\/5 - (0 vote)&quot;,&quot;size&quot;:&quot;24&quot;,&quot;title&quot;:&quot;Boules d\\u0026#039;amertume&quot;,&quot;width&quot;:&quot;0&quot;,&quot;_legend&quot;:&quot;{score}\\\/{best} - ({count} {votes})&quot;,&quot;font_factor&quot;:&quot;1.25&quot;}'>\n            \n<div class=\"kksr-stars\">\n    \n<div class=\"kksr-stars-inactive\">\n            <div class=\"kksr-star\" data-star=\"1\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"2\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"3\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"4\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"5\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n    <\/div>\n    \n<div class=\"kksr-stars-active\" style=\"width: 0px;\">\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n    <\/div>\n<\/div>\n                \n\n<div class=\"kksr-legend\" style=\"font-size: 19.2px;\">\n            <span class=\"kksr-muted\">Rate this post<\/span>\n    <\/div>\n    <\/div>\n<h3>Historique<\/h3>\n<p>Le bitterballen est un amuse-gueule typiquement n\u00e9erlandais, dont l&rsquo;histoire est int\u00e9ressante. Il s&rsquo;agit de l&rsquo;un des <strong data-start=\"270\" data-end=\"280\">amuse-gueule<\/strong> les plus connus aux Pays-Bas, dont les origines remontent probablement au XIXe si\u00e8cle. Introduite en France au XVIIe si\u00e8cle, la croquette \u00e9tait \u00e0 l&rsquo;origine compos\u00e9e de restes de viande rassembl\u00e9s dans un rago\u00fbt et pan\u00e9s. La forme de la croquette \u00e9tait \u00e0 l&rsquo;origine cylindrique, mais la r\u00e9ponse n\u00e9erlandaise \u00e0 la croquette, le bitterbal, est devenue populaire vers le 19e si\u00e8cle. Le nom \u00ab\u00a0bitterbal\u00a0\u00bb vient probablement de \u00ab\u00a0bitter\u00a0\u00bb, un type de boisson alcoolis\u00e9e souvent servie avec les bitterballs. Cette pratique \u00e9tait typique de la culture n\u00e9erlandaise en mati\u00e8re de boissons.     <\/p>\n<h3 data-start=\"182\" data-end=\"199\">Ingr\u00e9dients :<\/h3>\n<ul data-start=\"200\" data-end=\"510\">\n<li data-start=\"200\" data-end=\"247\">\n<p data-start=\"202\" data-end=\"247\">500 g de viande de b\u0153uf (en rago\u00fbt ou brais\u00e9e)<\/p>\n<\/li>\n<li data-start=\"248\" data-end=\"270\">\n<p data-start=\"250\" data-end=\"270\">1 oignon, finement hach\u00e9<\/p>\n<\/li>\n<li data-start=\"271\" data-end=\"283\">\n<p data-start=\"273\" data-end=\"283\">50 g de beurre<\/p>\n<\/li>\n<li data-start=\"284\" data-end=\"296\">\n<p data-start=\"286\" data-end=\"296\">50 g de farine<\/p>\n<\/li>\n<li data-start=\"297\" data-end=\"320\">\n<p data-start=\"299\" data-end=\"320\">250 ml de bouillon de b\u0153uf<\/p>\n<\/li>\n<li data-start=\"321\" data-end=\"334\">\n<p data-start=\"323\" data-end=\"334\">100 ml de lait<\/p>\n<\/li>\n<li data-start=\"335\" data-end=\"356\">\n<p data-start=\"337\" data-end=\"356\">1 cuill\u00e8re \u00e0 caf\u00e9 de moutarde<\/p>\n<\/li>\n<li data-start=\"357\" data-end=\"383\">\n<p data-start=\"359\" data-end=\"383\">Sel et poivre \u00e0 volont\u00e9<\/p>\n<\/li>\n<li data-start=\"384\" data-end=\"423\">\n<p data-start=\"386\" data-end=\"423\">1\/2 cuill\u00e8re \u00e0 caf\u00e9 de noix de muscade (facultatif)<\/p>\n<\/li>\n<li data-start=\"424\" data-end=\"453\">\n<p data-start=\"426\" data-end=\"453\">2 \u0153ufs (pour la chapelure)<\/p>\n<\/li>\n<li data-start=\"454\" data-end=\"485\">\n<p data-start=\"456\" data-end=\"485\">Chapelure (pour la chapelure)<\/p>\n<\/li>\n<li data-start=\"486\" data-end=\"510\">\n<p data-start=\"488\" data-end=\"510\">Huile pour la friture<\/p>\n<\/li>\n<\/ul>\n<h3 data-start=\"512\" data-end=\"526\">Pr\u00e9paration :<\/h3>\n<ol data-start=\"528\" data-end=\"2015\">\n<li data-start=\"528\" data-end=\"720\">\n<p data-start=\"531\" data-end=\"547\"><strong data-start=\"531\" data-end=\"547\">Cuisson de la viande :<\/strong><\/p>\n<ul data-start=\"551\" data-end=\"720\">\n<li data-start=\"551\" data-end=\"716\">\n<p data-start=\"553\" data-end=\"716\">Faites cuire le b\u0153uf dans de l&rsquo;eau avec un peu de sel jusqu&rsquo;\u00e0 ce qu&rsquo;il soit tr\u00e8s tendre. Cela prend souvent quelques heures. Retirez la viande du bouillon et s\u00e9parez-la (viande filandreuse).  <\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"721\" data-end=\"1087\">\n<p data-start=\"724\" data-end=\"744\"><strong data-start=\"724\" data-end=\"744\">Brassage :<\/strong><\/p>\n<ul data-start=\"748\" data-end=\"1087\">\n<li data-start=\"748\" data-end=\"796\">\n<p data-start=\"750\" data-end=\"796\">Faites fondre le beurre dans une po\u00eale et faites revenir l&rsquo;oignon jusqu&rsquo;\u00e0 ce qu&rsquo;il soit translucide.<\/p>\n<\/li>\n<li data-start=\"800\" data-end=\"892\">\n<p data-start=\"802\" data-end=\"892\">Ajoutez la farine et faites cuire \u00e0 feu doux, en remuant, pendant quelques minutes. Vous obtiendrez ainsi le roux. <\/p>\n<\/li>\n<li data-start=\"896\" data-end=\"1008\">\n<p data-start=\"898\" data-end=\"1008\">Tout en remuant, ajoutez petit \u00e0 petit le bouillon de b\u0153uf et le lait. Continuez \u00e0 remuer jusqu&rsquo;\u00e0 ce que vous obteniez une sauce \u00e9paisse. <\/p>\n<\/li>\n<li data-start=\"1012\" data-end=\"1083\">\n<p data-start=\"1014\" data-end=\"1083\">Ajoutez la moutarde, le sel, le poivre et \u00e9ventuellement la noix de muscade selon votre go\u00fbt.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"1088\" data-end=\"1296\">\n<p data-start=\"1091\" data-end=\"1111\"><strong data-start=\"1091\" data-end=\"1111\">Ajouter la viande :<\/strong><\/p>\n<ul data-start=\"1115\" data-end=\"1296\">\n<li data-start=\"1115\" data-end=\"1296\">\n<p data-start=\"1117\" data-end=\"1296\">Ajoutez la viande d\u00e9chiquet\u00e9e \u00e0 la sauce. Remuez bien et laissez \u00e9paissir. Si le m\u00e9lange est encore trop liquide, vous pouvez ajouter un peu de farine pour l&rsquo;\u00e9paissir.  <\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"1298\" data-end=\"1431\">\n<p data-start=\"1301\" data-end=\"1314\"><strong data-start=\"1301\" data-end=\"1314\">Refroidissement :<\/strong><\/p>\n<ul data-start=\"1318\" data-end=\"1431\">\n<li data-start=\"1318\" data-end=\"1431\">\n<p data-start=\"1320\" data-end=\"1431\">Laissez refroidir le m\u00e9lange de viande, il est important qu&rsquo;il soit bien refroidi avant de commencer \u00e0 former les boules d&rsquo;amertume.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"1433\" data-end=\"1533\">\n<p data-start=\"1436\" data-end=\"1460\"><strong data-start=\"1436\" data-end=\"1460\">Formes de la boule d&rsquo;amertume :<\/strong><\/p>\n<ul data-start=\"1464\" data-end=\"1533\">\n<li data-start=\"1464\" data-end=\"1529\">\n<p data-start=\"1466\" data-end=\"1529\">Faites de petites boules du m\u00e9lange refroidi avec vos mains.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"1534\" data-end=\"1721\">\n<p data-start=\"1537\" data-end=\"1549\"><strong data-start=\"1537\" data-end=\"1549\">Panneaux :<\/strong><\/p>\n<ul data-start=\"1553\" data-end=\"1721\">\n<li data-start=\"1553\" data-end=\"1622\">\n<p data-start=\"1555\" data-end=\"1622\">Battre les \u0153ufs dans un bol et tapisser une assiette de chapelure.<\/p>\n<\/li>\n<li data-start=\"1626\" data-end=\"1721\">\n<p data-start=\"1628\" data-end=\"1721\">Passez les boules d&rsquo;abord dans l&rsquo;\u0153uf puis dans la chapelure afin qu&rsquo;elles soient bien enrob\u00e9es.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"1723\" data-end=\"1902\">\n<p data-start=\"1726\" data-end=\"1739\"><strong data-start=\"1726\" data-end=\"1739\">Friture :<\/strong><\/p>\n<ul data-start=\"1743\" data-end=\"1902\">\n<li data-start=\"1743\" data-end=\"1798\">\n<p data-start=\"1745\" data-end=\"1798\">Faites chauffer l&rsquo;huile dans une po\u00eale \u00e0 frire ou une casserole profonde \u00e0 180\u00b0C.<\/p>\n<\/li>\n<li data-start=\"1802\" data-end=\"1898\">\n<p data-start=\"1804\" data-end=\"1898\">Faites frire les boulettes par portions jusqu&rsquo;\u00e0 ce qu&rsquo;elles soient dor\u00e9es et croustillantes (environ 3-4 minutes).<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Historique Le bitterballen est un amuse-gueule typiquement n\u00e9erlandais, dont l&rsquo;histoire est int\u00e9ressante. Il s&rsquo;agit de l&rsquo;un des amuse-gueule les plus connus aux Pays-Bas, dont les origines remontent probablement au XIXe si\u00e8cle. Introduite en France au XVIIe si\u00e8cle, la croquette \u00e9tait \u00e0 l&rsquo;origine compos\u00e9e de restes de viande rassembl\u00e9s dans un rago\u00fbt et pan\u00e9s. La forme [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":1985,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[40],"tags":[],"class_list":["post-2069","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomie-fr"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Boules d&#039;amertume - Informations Brussels<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.informations.brussels\/fr\/boules-damertume\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Boules d&#039;amertume - Informations Brussels\" \/>\n<meta property=\"og:description\" content=\"Historique Le bitterballen est un amuse-gueule typiquement n\u00e9erlandais, dont l&rsquo;histoire est int\u00e9ressante. Il s&rsquo;agit de l&rsquo;un des amuse-gueule les plus connus aux Pays-Bas, dont les origines remontent probablement au XIXe si\u00e8cle. Introduite en France au XVIIe si\u00e8cle, la croquette \u00e9tait \u00e0 l&rsquo;origine compos\u00e9e de restes de viande rassembl\u00e9s dans un rago\u00fbt et pan\u00e9s. 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Delmarche\",\"description\":\"Claire Delmarche est n\u00e9e \u00e0 Jette, a grandi \u00e0 Forest et vit aujourd\u2019hui \u00e0 Saint-Josse.Bruxelles, elle la traverse en tram, en v\u00e9lo ou \u00e0 pied, carnet en main et casque sur les oreilles. Form\u00e9e \u00e0 l\u2019IHECS, pass\u00e9e par quelques r\u00e9dactions \u00ab o\u00f9 on met plus de temps \u00e0 remplir un tableau Excel qu\u2019\u00e0 \u00e9crire un article \u00bb, elle a vite compris qu\u2019elle serait plus libre en dehors des circuits classiques. Claire aime les histoires \u00e0 hauteur d\u2019humain. Celles qu\u2019on ne voit pas dans les grands JT. Elle \u00e9crit sur la vie des quartiers, les luttes sociales, les brasseries de quartier qui ferment, les collectifs citoyens qui s\u2019organisent, les contradictions bruxelloises qu\u2019on adore d\u00e9tester. Bilingue (et brusseleir par adoption), elle jongle entre les langues comme entre les tramways de la STIB. Elle refuse la neutralit\u00e9 molle et pr\u00e9f\u00e8re le regard juste, nuanc\u00e9, sinc\u00e8re, m\u00eame s\u2019il d\u00e9range. Membre fondatrice de informations.brussels, elle y signe des papiers bruts, tendres ou caustiques \u2014 mais toujours vrais.Sa devise : \u00ab \u00c9couter avant d\u2019\u00e9crire. 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