Mix the ingredients in order in a large container. The next day, pour the preparation into a dish, compress it well and seal the lid with flour mixed with water. Cook in a water bath for 1 hour and 10 minutes in a 400°F oven. When the cooking is finished, remove the terrine from the oven. Wait for 15 minutes and remove the lid, then put a small board of the same size as the interior of the terrine with a weight (reasonable) on it. When everything has cooled down, remove the weight and board and put the cleaned lid back on. Place in the refrigerator for 24 hours. Serve.