Take a fine chicken and cut it in five pieces, legs, wings and breast. Put in a thick saucepan (cast-iron or earthenware), a good piece of butter, a handful of button onions and little cubes of bacon; as soon as they are cooked remove them and fry the pieces of chicken in the same butter; sprinkle them with a little flour, and when golden brown on one side turn them on the other side; then add two shallots, finely chopped, and a few minutes afterwards a pint of red Burgundy, a liqueur glassful of brandy, a bouquet, salt and pepper, a few leaves of tarragon and very little grated nutmeg. Let the whole thing simmer for half an hour. When the chicken is done, remove it, pass the sauce through a fine hair sieve or squeeze it through a muslin, put back the little onions and cubes of bacon, add a few slices of fresh mushroom previously cooked, and five or six pieces of fresh butter to bind the sauce. Have it very hot and pour over the chicken in the serving dish.