Ecomely

Language

Potjevleesch: photo of the dish
Illustrative photo: Tony5188 — CC BY-SA 4.0, Wikimedia Commons
Meat

Potjevleesch

Cold Flemish terrine of white meats in vinegar jelly, served with fries.

  • 3 h 30
  • 10 servings
  • Medium
  • Pricier
  • Flemish

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Ingredients

Ingredients

Spices & seasoning

On the side

Nutrition facts

288 kcal per serving

Protein
34.5 g
Carbohydrates
2.8 g
of which sugars
1 g
Fat
11.8 g
of which saturated fat
4 g
Fiber
0.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Marinate the boned, cut-up meats overnight with the wine, vinegar and herbs.
  2. Pack into a terrine with the marinade and the gelatin.
  3. Cook for 3 h at 160°C (320°F), then let cool for 24 h.

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Original Ecomely recipe.