Bakery fabrics

Ingredients : 500 g of pork loin or shoulder, 500 g of boneless shoulder of lamb, 500 g of boneless beef breast or chuck, 1 kg of potatoes, 250 g of onions, 2 to 3 cloves of garlic, 0,5 l of Pinot blanc or Riesling, bouquet garni parsley, thyme, bay leaf, salt and pepper.

For 5 to 6 people

Baking : 2h to 2h30.
Cut the meat into equal pieces as for a stew and marinate for 24 hours with a little wine, a few onions, the garlic and the bouquet garni, salt and pepper. In a casserole dish, place a layer of chopped potatoes, then the meats, the chopped onions, then a new layer of chopped potatoes and onions. Wet with the wine. Close the terrine and bake in the oven for 2 to 2:30. Serve as is in the terrine in which the cooking was done.