1 chicken, cut up
salad oil/dressing
1/4 mushroom (preferably truffles)
1 bunch parsley
6 chives
1 garlic clove
salt
pepper
"Cut the chicken up as for a fricassee, put it in a sauce-pan with a wineglassful of salad oil, and allow it to cook rather briskly for twenty minutes; then put in with it a quarter of a pound of truffles cut up, a bunch of parsley, six chives or small green eschalots, a bruised clove of garlic, and pepper and salt; let them stew for twenty minutes; then pour off the oil and take out the parsley. If only one chicken is used, throw in half a pint of button mushrooms, a ladleful of brown gravy sauce, and the juice of a lemon. Garnish this dish with pieces of fried bread and large crayfish."
Photo by Photos8.com
