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Chicken a la Marengo

1 3-lb. chicken 6 mushrooms sliced 1/2 cup stewed tomatoes 1 small onion minced A few truffles 1/2 cup Brown Sauce 1 teaspoon salt Clean and dress and cut the chicken in small joints; dry it carefully and fry to a good brown in olive oil or butter. Place in a braiser with seasonings and vegetables, cover closely and simmer half an hour, adding more water as it boils away. Serve on a chafing-dish. Garnish with croutons of puff paste and poached eggs.