4 pigs feet, halved lengthwise
2 pig tails
1/2 pound boneless lamb shoulder, cut into 1-inch pieces
1/2 pound boneless pork shoulder, cut into 1-inch pieces
1/2 pound boneless breast of beef, cut into 1-inch pieces
6 1/2 cups dry white wine, preferably Alsatian
3 small onions, 1 roughly chopped, 2 thinly sliced
3 cloves garlic, 1 halved, 2 minced
1/2 teaspoon freshly ground black pepper
3 fresh flat-leaf parsley stems
1 bay leaf
3 fresh thyme sprigs
1 tablespoon lard
2 pounds russet potatoes, peeled and thinly sliced
Salt
2 medium leeks, white and light green parts only, well washed and thinly sliced crosswise
2 cups all-purpose flour
1 large egg, lightly beaten