Toast the bread and rub the sliced clove of garlic over it. Boil the crab in the bouillon and remove the meat. Season to taste with olive oil and grated lime zest. Add the trapper herbs and use the blender to make an emulsion.
Cook the veal head in the bouillon, leave to cool and then chop finely. Reduce the bouillon by half then add a little to the veal meat until you have a creamy mixture. Season to taste with mustard, herbs, sherry vinegar and truffle. Transfer to a dish and leave to cool.
Use a slicing machine to slice the terrine into thin rectangular strips. Serve the terrine on the warm toast with a layer of emulsion and the crab on top. Garnish with the dried ricotta and a few chive flowers and dill.
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