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CALFŐS HEAD GRIBICHE

Place the calfŐs head in a large saucepan and cover it with water.  Bring to a boil, skimming constantly.  Reduce heat to a simmer.  When there is no more froth, add all of the vegetables, the bouquet garni, cloves, peppercorns, and salt.  Cover and simmer for 1 1/2-2 hours depending on the size of the head.  Remove the calfŐs head from the stock just before serving.  Cut into serving pieces and serve with Gribiche sauce.
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1/2 calfŐs head
2 carrots
2 leeks
1 onion
1 bouquet garni
2 cloves
10 black peppercorns
salt
4 cups court bouillon or chicken stock
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15
mn
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90
mn
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Meat
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C™teaux d'Aix
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