Trim a white cushion of veal, lard it with ham and raw truffles, and sprinkle it well with pepper, salt and spices. Chop the trimmings of the veal with an equal quantity of lean fresh pork and mix with them an equal quantity of chopped fresh bacon and the trimmings of the truffles. Pound the mixture in a mortar, pass it through a fine hair-sieve into a basin, season it with salt and pepper, and mix in three or four tablespoonfuls of Madeira. Line a pie-terrine with thin layers of bacon, place a layer of prepared forcemeat at the bottom of it, then put in the larded cushion of veal and surround and cover it with the forcemeat, building it on the top in the shape of a dome. Stand the terrine in a baking-dish and place it in a moderate oven. Baste the terrine frequently, and in an hour's time pour a little warm water in the pan and bake it for an hour and a half longer. When cooked, remove the terrine from the oven and leave it for an hour and a half, then place a light weight on the top and leave till cool. Take the top off the terrine, remove the meat, cut it into slices, and place it back again. Stand the terrine on a round dish, garnish it with croutons of aspic jelly, and serve.