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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Potjevleesch ： ウィキペディア英語版 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 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 fridge and served cold.〔(Traditional recipe from the Lille area )〕 It is customary to serve it with French Fries (Br. chips) and often the dish is enjoyed with a glass of jenever or "Genièvre (juniper) of Houlle". ==See also== *Food preservation 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Potjevleesch」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.