Peel the potatoes. Quarter half of them and soften in salted water.
Cut the remaining potatoes into small cubes and roast them in the clarified butter until brown and soft.
Drain the boiled potatoes, return them to the frying pan and steam dry on the turned-off stove top. Drive through the passevite. Melt the butter and stir into the mashed potatoes together with the cream. Season with salt and pepper.
Line a cake pan or saddle of venison pan with plastic wrap. Put in layers of potato mixture and potato cubes. Finish with potato cubes and press them lightly into the mixture. Whisk the give heartily onto the surface so that the quantity settles as evenly as possible. Let the terrine rest for at least half an hour before serving.
Rinse the lamb’s lettuce thoroughly and drain well.
For the sauce, boil the port and Madeira to two tablespoons. Now mix with all the remaining ingredients.
Turn out the terrine and cut it into slices. Mix the lamb’s lettuce with part of the sauce. Arrange decoratively next to the terrine. Pour the remaining sauce over the terrine.
Tip: If you like it extraordinarily luxurious, layer finely chopped truffle slices into the terrine with the potato mixture. Apart from that, you can flavor the sauce with a little truffle jus and chopped truffle.
Tip: Instead of clarified butter, you can also use butter in most cases.