Potjevleesch
Encyclopedia
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
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 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 fridge and served cold.
It is customary to serve it with chips
and often the dish is enjoyed with a glass of "Genièvre (juniper) of Houlle
".
For 6 people:
300 grams each of:
Also:
At the bottom of the dish place a layer of sliced onions; season with the salt, pepper, thyme and bay leaves. Then add meats and have alternating layers of onions and meat. Add the water and vinegar, or just water along with white wine - the meat must be completely covered. Bring to a boil and cook over low heat for 3 to 4 hours. Add a little extra of the vinegar-water mixture. Allow to cool slowly and refrigerate for at least 12 hours to set.
French Flanders
French Flanders is a part of the historical County of Flanders in present-day France. The region today lies in the modern-day region of Nord-Pas de Calais, the department of Nord, and roughly corresponds to the arrondissements of Lille, Douai and Dunkirk on the Belgian border.-Geography:French...
dish, which can be translated into English as "Potted meat
Potted meat
Before the days of refrigeration, potted meat was developed as a way to preserve meat. After animals were slaughtered, especially in domestic settings, the result was more meat than could be immediately used...
", although in appearance it is more like a terrine
Terrine (food)
A terrine is a French forcemeat loaf similar to a pâté, made with more coarsely chopped ingredients. Terrines are usually served cold or at room temperature.- See also :* Terrine , the cooking vessel* Pâté* Galantine* Mousseline...
than a pâté
Pâté
Pâté is a mixture of ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or cognac, armagnac or brandy...
.
It is traditionally made in a ceramic dish - such as a marmite
Marmite (cooking dish)
A marmite is a traditional crockery casserole dish found in France and is famed for its pot-belly shape.According to Louis Saulnier, in his Le Répertoire de la Cuisine, a marmite "Firstly, is a stock pot. Secondly, a French pot with lid similar to a casserole with two finger-grips on each side." ...
- 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 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 fridge and served cold.
It is customary to serve it with chips
French fries
French fries , chips, fries, or French-fried potatoes are strips of deep-fried potato. North Americans tend to refer to any pieces of deep-fried potatoes as fries or French fries, while in the United Kingdom, Australia, Ireland and New Zealand, long, thinly cut slices of deep-fried potatoes are...
and often the dish is enjoyed with a glass of "Genièvre (juniper) of Houlle
Houlle
Houlle is a commune in the Pas-de-Calais department in the Nord-Pas-de-Calais region of France.-Geography:A village situated 5 miles northwest of Saint-Omer, on the D207 road...
".
Early recipe
In 1302 William Tirel gave the following recipe:Modern recipe
- Preparation time: 15 minutes
- Cooking time: 3 hours
For 6 people:
300 grams each of:
- chicken
- rabbit
- veal
- pork belly,
Also:
- onions,
- salt and pepper,
- thyme and Bay Leaves
- white wine or wine vinegar
- water.
At the bottom of the dish place a layer of sliced onions; season with the salt, pepper, thyme and bay leaves. Then add meats and have alternating layers of onions and meat. Add the water and vinegar, or just water along with white wine - the meat must be completely covered. Bring to a boil and cook over low heat for 3 to 4 hours. Add a little extra of the vinegar-water mixture. Allow to cool slowly and refrigerate for at least 12 hours to set.