Poulet à la mode de Beaune

• 1 tender chicken of about three pounds, cut in pieces
• ½ lemon

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.