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((one source|date=February 2019))
((original research|date=February 2019))
((self-published|date=February 2019))
((refimprove|date=August 2017))
))
((Infobox food
| name = Potjevleesch
| image = Jielbeaumadier potjevleesch 2010.jpg
| image_size =
| image_alt =
| caption = 
| alternate_name = 
| type = 
| course = Potjevleesch with french fries
| country = 
| region = French Flemish
| national_cuisine = 
| creator = <!-- or | creators = -->
| year = 
| mintime = 
| maxtime = 
| served = Cold
| main_ingredient = Veal, pork, chicken, rabbit
| minor_ingredient = Onions, salt, pepper, thyme and bay leaves
| variations = 
| serving_size = 100 g
| calories = 
| calories_ref =
| protein = 
| fat = 
| carbohydrate = 
| glycemic_index = 
| similar_dish = Terrine
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'''Potjevleesch''' is a traditional [[french Flanders|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.<ref name=lille.guide-ville>[http://lille.guide-ville.com/en/page/potjevleesch-recipe Traditional recipe from the Lille area]</ref>

It is customary to serve it with [[French fries|chips]] on top of it for melting down the gelatin.

==See also==
*[[Food preservation]]

==References==
((reflist))


((Food preservation))

((portal bar|Food))

[[Category:French cuisine]]
[[Category:Lille]]
[[Category:Meat dishes]]

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Retrieved from "https://en.wikipedia.org/wiki/Potjevleesch"