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Capilotade of Chicken

Take some remains of cold roasted chickens and cut them into pieces. Put in a stewpan two ounces of butter with two tablespoonfuls of flour and stir over the fire until well mixed; then put in a few chopped herbs and some mushrooms that have been scalded and cut up into small pieces, and fry them; when browned, pour over half a pint of white wine and an equal quantity of broth and boil gently for twenty minutes. Put the pieces of chicken into the sauce and stew them slowly for about fifteen minutes. Turn the stew onto a hot dish, garnish with sippets of toast or croutons of fried bread, and serve.