Chicken Sauteed, Marengo

Chicken browned in oil with mushrooms and truffles, and served in a Spanish Madeira wine sauce.

Singe two fowls, draw and cut them into six pieces each, lay them in an oiled stewpan and brown slightly on both sides for five minutes, seasoning with salt and pepper; when of a golden color moisten with a half pint of Spanish sauce and half a breakfast cupful of mushroom liquor; add twelve button mushrooms and two truffles cut in thin slices, also half a wineglassful of Madeira wine, cook for twenty minutes, and serve with six fried eggs and six croutons of fried bread. Put paper ruffles on the ends of the wings and legs of the chickens, and serve with the eggs and bread around the edge.