Potjevleesch
French Flemish dish
title: "Potjevleesch" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["french-cuisine", "lille", "meat-dishes"] description: "French Flemish dish" topic_path: "geography/france" source: "https://en.wikipedia.org/wiki/Potjevleesch" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0
::summary French Flemish dish ::
::data[format=table title="Infobox food"]
| Field | Value |
|---|---|
| name | Potjevleesch |
| image | Jielbeaumadier potjevleesch 2010.jpg |
| course | Potjevleesch with french fries |
| country | France |
| region | Nord-Pas-de-Calais |
| creator | |
| served | Cold |
| main_ingredient | Veal, pork, chicken, rabbit |
| minor_ingredient | Onions, salt, pepper, thyme and bay leaves |
| serving_size | 100 g |
| similar_dish | Terrine |
| no_recipes | false |
| :: |
| name = Potjevleesch | image = Jielbeaumadier potjevleesch 2010.jpg | image_size = | image_alt = | caption = | alternate_name = | type = | course = Potjevleesch with french fries | country = France | region = Nord-Pas-de-Calais | national_cuisine = | creator = | 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 | cookbook = | commons = | other = | no_recipes= false
Potjevleesch is a traditional 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.
It is customary to serve it with chips on top of it for melting down the gelatin.
References
References
- [http://lille.guide-ville.com/en/page/potjevleesch-recipe Traditional recipe from the Lille area]
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