Cook the veal head in a well-seasoned court-bouillon with the bouquet garni, carrots, 1 onion, and dry white wine. Simmer for 1.5 to 2 hours, depending on size.
Peel and cut leeks into finger-length sticks. Place in a rondeau with sliced onions and spices (coriander seeds, cloves, and peppercorns in a sachet). Cook gently to make a compote, seasoning boldly.
Remove spice sachet, drain, and reserve cooking juices.
Cut the veal head and tongue into pieces. Strain the cooking juices.
In a galantine mold, layer leek compote at the base, followed by veal and tongue pieces. Pour over mixed cooking juices. Repeat layers, finishing with juices to cover.
Chill in the refrigerator for several hours.
For the salpicon: Finely dice olives, mix with chopped chives and tomatoes, and bind with olive oil.
To serve: Slice terrine, glaze with sherry vinaigrette, surround with olive salpicon, and garnish with thyme sprig, bay leaf, and fresh cilantro.
Chef Hubert's Tip: At the bistro, we served this in individual charlotte molds for an elegant presentation.
A signature creation by Chef Hubert, drawing from years of fine dining expertise.
