Venison Cutlets a la Buridan

Have some well-pared cutlets (see mutton cutlets, No. 1590), lard them on one side only with fine larding pork (No. 4, Fig. 52), all on the same side so that the handle is on the right; put them in cold marinade for three hours. Make some coffeespoon quenelles (No. 155) with young rabbit and game quenelle forcemeat (No. 91), poach in boiling water and drain. Saute the cutlets in butter, drain it off and replace it by a little game glaze (No. 398) and a gill of vinegar to detach the glaze from the pan, adding a little brown sauce (No. 414); allow it to boil up once or twice and then strain through a sieve and add the quenelles; glaze the cutlets and garnish with paper frills (No. 10). Dish up the cutlets in a circle, fill the center with the quenelles, and serve the sauce separately. Garnish around with small round croquettes made like croquettes a la trimalcion (No. 3016).