Proportions for 5 to 6 people

Ingredients :

-          500 grams of pork shoulder

-          500 grams of boneless shoulder of lamb

-          500 grams of lean beef or “ paleron “

-          1 kilogram of potatoes

-          250 grams of onions

-          2 in 3 cloves of garlic

-          1 litre of white Pinot or Riesling

-          stocked bouquet, parsley, thyme, bay leaf, salt, pepper.

Mode of preparation :

-          Cut the meat in equal fragments as for an stew and let marinate it during 24 hours with some wine, some onions, the garlic, the stocked bouquet, the salt and the pepper.

-          In a terrine, arrange a  layer of thinly sliced potatoes, then the meats, thinly sliced onions, then a new  layer of potatoes and thinly sliced onions. Cast anchor with the white wine.

-          Close the terrine with its lid and cook in the oven during 2 hours in 2 h30.

-          Serve such as in the terrine in which the cooking was made.

-          Notice: according to the taste the following can be added, besides the indicated meat, a pig’s tail and pig’s trotter and / or some vegetables (carrots, leeks)

As wine, we recommend to serve a Pinot Blanc, a Tokay Pinot Gris or a Pinot Noir.

And enjoy your meal !!