Venison Cutlets, Deviled

Coat some cutlets with mustard and immerse them in melted butter; roll in bread-crumbs and broil. Have some shallots fried in butter and moisten them with a light poivrade sauce (No. 522) and game glaze (No. 398), adding mushrooms, lean cooked ham cut in small squares and chopped parsley. Dress the cutlets crown shape, pour the sauce over and decorate the handle bones with frills (No. 10).