1. Soak a country ham overnight.
2. Scrub it thoroughly under running water.
3. Cover it with cold water.
4. Bring the water to a boil.
5. Simmer the ham for 18 to 20 minutes per pound.
6. Let it cool.
7. Cut the skin away.
8. Carve the top of the ham in several thin slices.
9. Cut small uniform circles from these slices.
10. Cut matching rounds of páté de foie gras.
11. Sandwich them with rounds of ham.
12. Coat these medallions with Madeira aspic and decorate each with a small circle of truffle.
13. Arrange a small dome of cooked vegetables glazed with aspic on top of the ham.
14. Arrange an overlapping ring of ham.-and-goose-liver medallions around the vegetables.
15. Edge the ring with chopped aspic mixed with chopped truffles.
16. Coat the sides of the ham and the shank bone with aspic.
17. Decorate to taste with small cutouts of carrot and truffle.
18. Cover the end of the shank bone with a paper frill.
19. Garnish the platter with small tart shells made with puff pastry or unsweetened tart pastry.
20. Fill them with cooked peas, small cooked carrots and potatoes cut in olive shapes, all chilled and glazed with aspic.
21. Cut a slice from the top of small vegetables bound with aspic.
22. Use to complete the garnish.

List of ingredients required:

• Country ham.
• Water.
• Páté de foie gras.
• Madeira aspic.
• Truffle.
• Cooked vegetables (carrots balls, peas and potato balls.)
• Ham and goose liver medallions.
• Carrots.
• Peas.
• Potatoes.
• Puff pastry or unsweetened puff pastry.