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Chicken, Marengo

Singe, draw, cut off the head and feet at the first joint of a tender three-pound chicken, and cut into twelve as nearly even pieces as possible. Season with a teaspoon salt and half teaspoon pepper. Thoroughly heat two tablespoons oil in a large frying pan, place the pieces in the pan, and briskly fry for six minutes. Drain off half the quantity of the oil. Add six finely chopped shallots, mix a little and cook for one minute. Then pour in half gill white wine, two gills tomato sauce; lightly mix, add twelve finely sliced, canned mushrooms, six thin slices of truffles, and let cook twenty minutes. Arrange the chicken on a hot dish, pour the sauce over. Garnish the dish around the chicken with six freshly fried eggs in oil, sprinkle half teaspoon chopped parsley over and serve.