Potjevleesch — Belgium

Potjevleesch (or potjevlees, pot'je vleesch, potjevleisch, according to some spellings), pronounced [pɔtʃvlɛʃ] or [pɔtʃəvlɛʃ], is a Flemish dish. This name means "meat in a small pot (that is: in a terrine)" (pot means "pot", -je is a diminutive suffix and vlees, or formerly vleesch, means "meat" in Dutch). It is sometimes abbreviated orally as "potch'" in French Flanders. The origin of this dish is disputed: it would have been born in the Westhoek in the Middle Ages, but some locate its origin more precisely in the Dunkirk region. It consists of pieces of poultry, rabbit, pork and veal eaten cold and set in slightly vinegared culinary jelly. Traditional potjevleesch is served unattached, it is generally accompanied by fries (which melts the jelly), or traditionally with Dunkirk apples (potatoes peeled and cut in half or in quarters, partially cooked in water then finished in deep frying). --- Entry compiled automatically from [Wikidata](https://www.wikidata.org/wiki/Q966824) and Wikipedia. It will be replaced as soon as a contributor submits a cooked recipe.