Easy French Recipes : Potjevlees

Potjevlees
 

Literally translated "Pot of meat".

This main course from the North brings together poultry, and red meat.  It is served cold and has a surname : "potch",

Ingredients  (For 6 people)

• legs and wings of a chicken

• thighs and legs of a rabbit.

• 500g veal shoulder

• 1 pork breast

• 1 bottle of dry white wine

• 6 shallots

• 1 bouquet garni

• 1 bunch of parsley

• salt and pepper

Procedure

1. Cut chicken, rabbit and veal into pieces and lard in cubes. Chop the shallots with parsley.
    

2.  Put the meat on the bottom of an earthware casserole. Alternate the layers of meat with layers of chopped shallots.
    

3. Tamp it down. Add the bouquet garni and salt and pepper.
    

4. Pour white wine over the meat, which has to be completely covered.
    

5. Bake covered for three hours at 150°C.
    

6. Let it cool down and afterwards place it in the fridge for at least 12 hours.

How to Serve :
 

Serve cold

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