Deer or Roebuck Fillets a la Lorenzo

Pare two minion fillets of a deer or a roebuck; suppress the superficial skin covering them and marinate for five or six hours in a little cooked marinade (No. 114), drain, lard the entire upper surface with lardons (No. 4, Fig. 52), range them on a small buttered baking pan, one beside the other, cover with buttered paper and cook in a moderate oven for half an hour, until well done. Remove and cut them into slightly bias slices, and dress either in a straight row or else in a circle, and fill the sides or inside with braised chestnuts (No. 654), stuffed Spanish olives (No. 695), mushroom heads, round, medium truffles and large capers; cover with a Pignola Italian sauce (No. 520) and game glaze (No. 398) and trim around with potato croquettes (No. 2782).