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Lamb Steaks, Puree of Chestnuts

Have three steaks of three-quarters of a pound each cut from a tender leg of lamb. Make a few incisions around the skin. Season with a teaspoon salt and half teaspoon white pepper. Heat a tablespoon butter in a frying pan, add the steaks, one beside another, and fry for six minutes on each side. Remove, dress a puree of chestnuts on a hot dish, pyramid shape, arrange the steaks around. Free the pan from all fat, then add a tablespoon sherry and one gill of demi-glace; boil for two minutes and pour around the steaks.