The preparation

• Cut up the meats into pieces and put them to marinate for 24 hours with ½ litre of wine, an onion and chopped garlic, the bouquet garni, salt and pepper.
• The next day, cut up the potatoes, carrots and leeks into thin slices, and chop up the rest of the onions.
• In an earthenware dish, place a layer of potatoes, half of the meat, onions and vegetables, then again the potatoes, meat , onions and vegetables.
• Add in the white wine and the rest of the herb marinade. The liquid must reach the mid-level point of dish. Salt, pepper and place the cover on the terrine.
• Seal with a long sausage of bread dough made from flour and water.
• Cook in the oven at 170°C for 2 and ½ hours.
• Cut up the meats into pieces and put them to marinate for 24 hours with ½ litre of wine, an onion and chopped garlic, the bouquet garni, salt and pepper.
• The next day, cut up the potatoes, carrots and leeks into thin slices, and chop up the rest of the onions.
• In an earthenware dish, place a layer of potatoes, half of the meat, onions and vegetables, then again the potatoes, meat , onions and vegetables.
• Add in the white wine and the rest of the herb marinade. The liquid must reach the mid-level point of dish. Salt, pepper and place the cover on the terrine.
• Seal with a long sausage of bread dough made from flour and water.
• Cook in the oven at 170°C for 2 and ½ hours.

Comments

In olden times, this dish was cooked in the baker’s oven, hence its name.