Potjevleesch

A French-Flemish potted-meat dish combining three or four meats with natural gelatin, sliced onions, salt, pepper, thyme, and bay leaves. It is slow-cooked for three hours, chilled, served cold, and customarily topped with chips.

unevidencedThis dish was found through Wikipedia and is classified, but its claims have not yet been checked against a source. Treat the details as a starting point, not as settled fact.