• 1 tender chicken of about three pounds, cut in pieces
• ½ lemon
• mixture of butter and olive oil [or chicken-fat from an earlier feast ... and what is left makes a fine thing, once chilled, to eat upon good bread or toast.]
• salt and fresh pepper and a little nutmeg
• 1 pint rich cream
• 1 dozen large mushrooms
• 3 tablespoons butter
• ½ cup fine brandy or marc

Scrub the pieces of chicken thoroughly with the cut lemon. Dry, season, and fry thoroughly to a golden brown in the mixture of butter and oil.

Place the pieces in a casserole, and cover with the heated cream. Let cook in a moderate oven until tender.

Put butter in each mushroom cap, which has been washed quickly but not peeled, and cover the contents of the casserole with them. Broil quickly until done, about 5 minutes. Then quickly stir the mushrooms and the brandy into the casserole, and serve at once.