Venison Cutlets, Tomato Parisian Sauce

Pare some venison cutlets, season with salt and pepper and saute in clarified butter or oil over a brisk fire; when of a fine color and sufficiently done, drain off the fat and detach the glaze from the pan with a little white wine, adding a little brown sauce (No. 414) and meat glaze (No. 402). Dress the cutlets after trimming them with paper frills (No. 10) intercalating them with half heart-shaped croutons and pour the sauce in the center; serve a tomato Parisian sauce (No. 550) separately.