Potjevleesch
Brief summary - Potjevleesch
, 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.
About |
WikiMD is the world's largest, free medical and wellness encyclopedia. |
---|
Navigation: Wellness - Encyclopedia - Health topics - Disease Index - Drugs - Rare diseases - Gray's Anatomy - USMLE - Hospitals
Ad: Tired of being Overweight? Try W8MD's insurance physician weight loss
Philadelphia medical weight loss & NYC medical weight loss.
WikiMD is not a substitute for professional medical advice. See full disclaimer.
Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.Contributors: Admin