Venison Cutlets with Chestnut Puree

Pare some venison cutlets the same as mutton cutlet No. 1590, season with salt and dip in oil or melted butter, roll in bread-crumbs, equalize the surfaces and broil to a fine color, trim the handles and dress in a circle, filling the center with a consistent and mellow chestnut puree (No. 712); serve with a half-glaze sauce (No. 413) reduced with Madeira and game fumet (No. 397).