Proportions for a pie

Ingredients :

750 gr. of pork émincé in thin slices,
500 gr. of calf émincé in thin slices,
¼ of Riesling "Herrenweg" of the Winery Rene Meyer,
30 gr. of fresh butter,
600 gr of pie crust pastry,
1 fresh egg yolk,
5 dl of meat jelly,
salt, pepper.

Preparation :

In a terrine place by layer the meat while seasoning with some cloves and bay-tree leaves,
Sprinkle with the wine,
Cover and store in the frig during 2 days,
Drain the meat in a strainer,
Sponge in a cloth in order to remove the major part of the marinade,
Butter a paté tin,
Roll out the pastry in a rectangle which will fit the tin,
Furnish the tin with the meat placed layer upon layer up to the edge.
Press well,
Cover with a lid where three small holes as "chimneys" have been die cut.
Introduce in each "chimney" a small piece of rolled paper,
Whitewash of egg yolk,
Put in a hot oven (at 230°Celsius) during 15 minutes , then reduce the heat to 190 °Celsius and let cook for 1 hour,
Let cool,
Pour the liquid jelly through the chimneys.
Let cool down.
 
Cut in slices of 1/2" and serve cold with some mixed salad.

As wine, the Chef recommends you a Riesling Herrenweg, from the Winery Rene Meyer in Katzenthal

This recipe is one of the specialities of the Hotel - Restaurant "A l'Agneau" in Katzenthal