Venison Cutlets a la Cauchoise

Cut and pare some venison cutlets and lay them in a sauteing pan with clarified butter; saute on a brisk fire, then remove from the pan, keeping them warm; detach the glaze with a little white wine and poivrade sauce (No. 523), roll the cutlets in this to have them well covered, take out and trim the handles; range them in a circle and fill the center with some cream of game (No. 2240), and all around with a garnishing made of cabbage puree, mingled with egg-yolks and veloute sauce, then poached in mousseline mold (No. 4, Fig. 138).