Cotelettes De Venaison A La Vernon - Venison Cutlets, Vernon Style

Prepare and cook the cutlets as stated above, and serve with the following sauce:

Dilute I ounce of bitter chocolate or cocoa with a table-spoonful of currant jelly and 2 gills of pepper sauce; strain and pour over the cutlets. Garnish with small spaghetti croquettes.

Noisettes De Venaison A La Louisianne - Noisettes Of Venison, Louisiana Style

Cut the noisettes from the saddle about 1 inch thick, cook them underdone and dish them up. Pour over port wine, sauce,-and garnish with sweet potato croquettes.

Noisettes de Venaison a la Romanoff - Noisettes of Venison, Romanoff Style. Proceed as for Breast of Grouse, Romanoff Style - Noisettes de Venison, a la Occidental - Noisettes of Venison, Occidental Style - Same as Breast of Grouse, Occidental Style