Cut the cleanly parred bacon, pork, poultry meat and cleanly cleaned liver into strips, place them in a suitable baking dish, add spices, fill with as much red Porto until all ingredients are covered, cover with cling film and marinate in the refrigerator.
A day later, cut the lard slices, evenly thin, to the size of the mold, spread the mold with them, overlapping the lard slices on all sides so that the terrine can be closed.
Pour the marinated meat into a sieve, remove the spices, briefly bubble the collected marinade liquid, strain through a fine sieve (this procedure allows the egg white to flocculate and be separated out.) Put the meat, bacon and liver through a meat grinder (medium disk).
Saute shallot brunoise in butter until golden, deglaze with marinade liquid and simmer until syrupy, refrigerate.
Work the egg whites into the meat mixture and season not too gently, add the cooled shallots and round off the flavor with a few drops of Porto.
Now fill this farce into the form, close it with the overlapping bacon slices (maybe put a bay spice and 1 thyme sprig on the bacon), close the terrine with aluminum foil or lid and poach it in the preheated stove on the middle rack at 150 degrees in a water bath for 45 minutes.
After 45 minutes check the cooking with the
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