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Potjevleesch
Course
Potjevleesch with french fries
Region or state
French Flemish
Serving temperature
Cold
Main ingredients
Veal, pork, chicken, rabbit
Ingredients generally used
Onions, salt, pepper, thyme and bay leaves
Similar dishes
Terrine
Media: Potjevleesch
Potjevleesch is a traditional French Flemish dish, which can be translated into English as "potted meat".
It is traditionally made in a ceramic dish from three or four different types of meat and held together with natural gelatin coming from the meats used. The meat, along with sliced onions, salt, pepper, thyme and bay leaves, is covered in water or a mixture of water and vinegar and then cooked either on a low heat in the oven or on a low flame on top of the stove for 3 hours. After cooking, the dish is chilled then placed in the refrigerator and served cold.[1]
It is customary to serve it with chips on top of it for melting down the gelatin.
Potjevleesch is a traditional French Flemish dish, which can be translated into English as "potted meat". It is traditionally made in a ceramic dish from...
only one animal was used, although other recipes, such as the Flemish potjevleesch, used three or four different meats (animals). A potted meat food product...
from pork and mutton Peremech Pljeskavica Po Poc Chuc Poronkäristys Potjevleesch – a traditional French Flemish dish, which can be translated into English...
distantly related to dry gin. This is drunk with the local speciality, (potjevleesch) and is used to refine Maroilles cheese. The church of St. John the Baptiste...
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