|Tomato puree||1 Tablespoon, preferably fresh|
|Button mushrooms||5 Ounce|
|Olive oil||7 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Eggs||4 , a bunch of mixed herbs. optional:|
|Bread slice||4 , a bunch of mixed herbs. optional:|
|Ham slice||4 Ounce|
Cut the chicken into neat pieces as nearly as possible the same size.
Scald the mushrooms, either diced or whole, for 10 minutes in boiling water to which you have added some lemon juice.
Take out and drain.
Keep the water.
Heat 6 tablespoonfuls of oil in a very wide saucepan.
Put the pieces of chicken into it, laying the largest pieces at the bottom.
Add salt, pepper, and a bunch of mixed herbs.
Over a high heat, fry the chicken, turning the pieces over frequently.
After 15 or 20 minutes, when the smaller pieces are done enough, take them out and keep hot.
Continue to fry the rest till done.
Meanwhile, melt 2 tablespoonfuls of butter and stir in 2 tablespoonfuls of flour to make a roux; stir over a gentle heat till very brown.
Put the saucepan on one side, away from the heat.
When the last pieces of chicken are ready, and taken out with the rest, pour off the oil into a small frying pan away from the fire, and replace it by the brown roux.
Moisten with 3 or 4 tablespoonfuls of the water in which the mushrooms were cooked; add the Madeira, tomato puree, garlic and mushrooms; and finally all the pieces of chicken.
Put the pan back over a gentle heat, and let it simmer without boiling while you prepare your garnishes.
Fry the slices of bread in the small frying-pan containing the oil.
Drain, and keep hot.
Add a little more oil and in it fry 4 eggs.
Drain and keep hot.
Still in the same frying-pan, heat for 5 seconds only, on each side, the slice of ham cut in four.
Put the chicken on a very hot dish, pour the sauce and the mushrooms over it, and arrange all round it, alternately, eggs, slices of fried bread and slices of ham.