BAECKEOFFE (terrine n°1/ 40 cm)

For 6 people:
 750g beef chuck steak /
 750g pork shoulder /
 750g shoulder of lamb /
 1 pig’s foot split in two (optional) /
 1kg500 potato /
 2 leek /
 2 cores / 4 cloves of garlic / onion 400g /
-¾ liter Riesling or Pinot Blanc /
 parsley / thyme / bay / 4 or 5 cloves / salt / po Drunk /
 a bowl and cover clay (Terrine n°1).

Cut the meat into small cubes and marinate for 24 hours in white wine with the bouquet garni, chopped onions, chopped leeks, carrots into rounds. Add salt and pepper. The next day peel and slice the potatoes, cover the bottom of a bowl, place onions on top and vegetables and meats (the pig’s trotter), ending with a layer of potatoes and of onions. Add salt and pepper. Pour the marinade and complete with a little water or broth, the liquid should reach halfway up the terrine. Close the pot with its lid. Bake in a moderate oven (T ° 5-6 / 170 °) for 3 hours. Serve with a green salad.

Before the first use immersed the pottery 12 hours in cold water, dry and Cook 2cm Milk in the terrine ,in the oven at 250 ° as soon as the milk quivers we stop everything let cool and the pottery.And no closet lid with dough .

According the Alsatian vine

 Pinotblanc
 PinotNoir
 PinotGris
 Riesling