Quarter the eggs and prepare the cornichons into fans.
Blanch the calf’s head, rinse hot and cooled, parcel and cut into ragout pieces.
Put the meat into the lightly simmering stock form.
Add aromatics and simmer, skimming occasionally.
Remove the meat, drain well, arrange, garnish with eggs and cucumbers and sprinkle with parsley.
Bring the sauce a part to the table.