Leek terrine in red wine sauce

((Another wonderful winter dish, with lots of leek from the garden. As much as possible take organic ingredients. In our case, only the gorgonzola and the port was not organic.))

Ingredients:
Dough:
- 4 big leek
- handful of arrugula
- 3 eggs
- 150 gr blue cheese (I took strong, creamy gorgonzola)
- 2 tbsp butter
- 2 tbsp parmesan
Sauce:
- 1 1/4 cup red wine
- 4 tbsp port
- 1 small onion, finely chopped
- 1 big shallot, finely choped
- 3 cloves of garlic , finely chopped
- 2 tsp thyme
- 2 tbsp butter
- 1 cube vegetable bouillon
- another 2 tbsp of butter

Preparation:
- sautee leek and arrugla in butter.
- blend eggs and cheese, mix with sauteed vegetables
- line form for baking terrine in bain marie with wax paper, butter inside, springle freshly ground parmesan
- fill with vegetable egg mix, cook in bain marie for 1 1/4 hours at 325 F (160 °C); let cool and take out of form. (May be reheated or served luke warm or cold.)
- Sauté onion, shallot, garlic, thyme.
- add wine and port and boullion cube; reduce to 1/2; take off heat and just before serving whisk in butter