Cook the calf's head cut into pieces in 2 liters of white poultry stock.
After cooking, take 1 liter of broth, dilute with the pepper sauce and wine merchant butter, cook for 15 minutes, letting the sage, thyme and cloves infuse of cloves and garlic.
Let reduce until well blended, then strain through a sieve, whisk in the butter cut into small pieces, adjust the seasoning.
Arrange the pieces of veal head on a serving platter and cover with sauce. Decorate with black olives, chopped basil and various herbs.
* Wine merchant butter: Peel and finely chop the shallots. Add 30 g to 3 dl of red wine and reduce by half, add 3 dl of beef stock and reduce until almost dry. Cream 150 g of butter and incorporate the reduction, add 1 dessert spoonful of finely chopped parsley and the juice of a quarter of a lemon, salt and pepper.
* Pepper sauce: cut into small dice 150 g red carrot, 100 g onion and 100 g fresh bacon, thinly slice 50 g celeriac, steam for 20 minutes with 30 g butter, 1 sprig of thyme, 1/ 2 bay leaves and gray and black mignonette pepper, add 3 dl of vinegar and reduce by half, moisten with 1 liter of veal stock and cook gently for 30 minutes, crush about ten seeds of white and black pepper, add them in the sauce and leave to infuse for 5 minutes, pass the sauce through a sieve.
