Foie Gras: Gastronome (Cold)

Trim a foie gras parfait in the shape of an ostrich egg, cover with paprika chaud-froid sauce, decorate according to fancy, and glaze with aspic, placed on a crust shaped like a cushion, cover with chaud-froid of a different colour, surrounded with truffles cooked in Madeira, glaze the lot with aspic.