From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
Jielbeaumadier potjevleesch 2010.jpg
CoursePotjevleesch with french fries
Region or stateFrench Flemish
Serving temperatureCold
Main ingredientsMeat
Ingredients generally usedOnions, salt, pepper, thyme and bay leaves
Similar dishesTerrine

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.

It is traditionally made in a ceramic dish—such as a marmite—from three or four different types of meat and held together either with gelatin or natural fats 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 in the refrigerator and served cold.[1]

It is customary to serve it with chips and often the dish is enjoyed with a glass of jenever or Genièvre (juniper) from Houlle.

See also[edit]