Cushion of Veal à la St Cloud is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of a cushion of veal that's studded with truffle and tongue, covered in bacon, braised on a bed of vegetables and served with quenelles, cock's combs and Allemande sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Cushion of Veal à la St Cloud.
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This is a classic recipe for a Victorian version of Cushion of Veal à la St Cloud that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 403.—CUSHION OF VEAL A LA ST. CLOUD.
Trim a cushion of veal, and instead of larding it, as recommended in the foregoing numbers, make indentures with a wooden skewer over the trimmed surface of the cushion, and into these holes insert hobnail-like-shaped pieces of black truffle, or red tongue,—or of both alternated : cover the cushion with very thin layers of fat bacon, and placed it in a fricandeau-pan upon a bed of sliced carrot, onions, celery, and garnished bouquet or faggot of herbs, moisten with white stock or water, and braize it gently for about three hours; when done, remove the thin layers of fat bacon, dish it up, garnish with decorated quenelles, and white cocks' combs ; pour some Allemande sauce over and round the base, and serve.
Modern Redaction
Ingredients:
1 cushion of veal
pieces of black truffle cut into hobnail shapes
pieces of tongue, cut into hobnail shapes
streaky bacon, stretched with the back of a knife
2 carrots, sliced
2 onions, sliced
2 celery sticks, sliced
1 bouquet garni
1l white stock (or water)
veal quenelles, to garnish cock's combs, to garnish Allemande sauce, to garnish
Method:
Take the cushion of veal and make holes in it with a wooden skewer. Into these, insert the shaped truffles and tongue, arranging them attractively. Now use the bacon to completely cover the veal.
Scatter the onions, carrots and celery in the base of your braising pan. Sit the veal on top then pour in the white stock (or water). Add the bouquet garni then cover and transfer to an oven pre-heated to 180°C. Braise gently for about 150 minutes.
Remove the bacon from around the meat, arrange on a serving plate and decorate with quenelles, cock's combs and Allemande sauce.
