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Dish

Potjevleesch

Salads, Dips, Sandwiches and Fermented Cold Dishes

Potjevleesch is a traditional French Flemish dish whose name can be translated into English as potted meat. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/

Facts
Classification
Course
Main Course 1
Dietary Suitability
Contains Meat or Poultry 1
Origin Region
Belgium 2
Serving Temperature
Cold 1
Connections

In Cuisine

French Cuisine, Cuisines
Source Potjevleesch (Wikipedia)

Uses Ingredient

Chicken, Ingredients
Source Potjevleesch (Wikipedia)
Pork, Ingredients
Source Potjevleesch (Wikipedia)
Rabbit, Ingredients
Source Potjevleesch (Wikipedia)
Veal, Ingredients
Source Potjevleesch (Wikipedia)
In the Other Atlases

Originated In

France

Also in Geography Atlas: where this subject originated.

Sources
1. Potjevleesch (Wikipedia)
  • Lead section
    Potjevleesch is a traditional French Flemish dish, which can be translated into English as "potted meat".
  • Infobox: served
    Cold
  • In Cuisine: French Cuisine, Wikipedia category list
  • Uses Ingredient: Veal, infobox main_ingredient field
    Veal, pork, chicken, rabbit
  • Uses Ingredient: Pork, infobox main_ingredient field
    Veal, pork, chicken, rabbit
  • Uses Ingredient: Chicken, infobox main_ingredient field
    Veal, pork, chicken, rabbit
  • Uses Ingredient: Rabbit, infobox main_ingredient field
    Veal, pork, chicken, rabbit
View the Source
2. Potjevleesch (Wikidata)
P495 (country of origin): Belgium
Quote, P495 (country of origin): Belgium
Belgium
View the Source
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