Potjevleesch is a traditional French Flemish dish, which can be translated into English as "potted meat", although in appearance it is more like a terrine or head cheese than a pâté.

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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

It is traditionally made in a ceramic dish—such as a marmite—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.

See also

• Food preservation

References