By Auguste Escoffier
Season the pieces of chicken and sauté them in butter. Arrange in a deep dish, cover and keep warm.
Deglaze the pan with 1 dl (3½ fl oz or ½ U.S. cup) red wine, add the same amount of veal stock and reduce by half. Thicken away from the heat with 40 g (1½ oz) butter and pour over the chicken.
Surround with alternate bouquets of glazed button onions and grooved mushrooms.