Fried Eggs
Cut the chicken in six pieces; put it in a stewpan with the salad oil; let it brown, which will take about ten minutes, then pour away the oil; add the mushrooms, the tomato, and the brown sauce, also the chives and the truffles; it is best to put the stewpan in the oven, with the lid on, and let simmer for about half an hour.
This should be nicely arranged on a silver dish, and served with croûtons of puff paste, called "fleurons"; fried eggs, i.e., eggs poached in hot oil, should also be used as a garnish.