"We serve this terrine at Bones," says James Henry. "The garnish is my loose version of a classic gribiche." Veal head isn't readily available in Australia, but you can order it from specialist butchers. Ask them to clean and quarter the head for you. If you can't get a head, you can substitute veal cheeks and tongue. The terrine is large enough to serve a crowd, but it will keep for up to a week in the refrigerator. You'll need to begin this recipe three days ahead to brine the veal head and set the terrine.