Venison Cutlets a la Financiere

Prepare some venison cutlets the same size as those of mutton (No. 1590); lard them on one side only, but all on the same side, with the handles on the right; put them into a buttered sautoir with the larded side uppermost and cook them in a hot oven; finally drain off the butter from the sautoir, glaze the cutlets with a brush, trim them with paper frills (No. 10) and dress in a circle on a low venison quenelle forcemeat border; fill the center with a financiere garnishing (No. 667).