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Venison Chops, Puree of Chestnuts

Neatly trim and flatten six venison chops, season all over with a teaspoon salt and half teaspoon black pepper. Thoroughly heat a tablespoon melted butter in sautoire, add chops one beside another, cook for five minutes on each side, dress a puree of chestnuts on a hot dish, pyramid-like and arrange chops around. Remove fat from pan, add three tablespoons currant jelly and mix until thoroughly melted. Pour in a gill tomato sauce, mix well, boil for two minutes, pour sauce over chops and serve.