INGREDIENTS 1 lb pork loin 1 lb lamb shoulder 1 lb top side of beef 1 pork tail (optional) 1/2 lb onions 2 cloves of garlic 2 leeks 3 lb of potatoes 1 bouquet garni (thyme, bay leaves, parsley) salt pepper Lard or butter 1 bottle of dry Alsatian wine: Reisling or Sylvaner Marinate the diced meat for 24 hours in good quality Alsatian white wine with the bouquet garni, some onion rings, the crushed garlic and pepper. Peel the potatoes and cut them in thin slices. Lightly Coat the inside of the oven dish with lard or butter. Cover the bottom of an oven dish with a first layer of potatoes, add the onions and diced meat and cover with a final layer of potatoes and onions. Pour the wine, the strained marinating mixture and some water to half way up the dish. Add the marinating ingredients, salt and pepper, and cover the oven dish sealing the edges well with a paste made of flour and water. Oven cook for 3 hours at 350. Serve in the terrine with fresh salad.