Rabbit, pig, veal, poultry - 4 white meats mild in flavour, preserved and stewed, garnish the Potjeveleesch terrine. The subtlety of this symbolic dish is in the composition of the jelly. It is the essence of the recipe, and its success depends on the right dose of herbs and spices. Either thickly sliced, or mixed up in the dish like a patchwork of meat, it is not very presentable, but don’t judge by appearances. Served cold, coated with a tender jelly on a bed of fries, with a few leaves of salad, crowned with a glass of beer. It will delight your taste buds, and you will go back for more. There are many, more or less sophisticated, recipes... To each his Potch.