Cut up a cold roast fowl; then take a good slice of butter, and some shred mushrooms and potherbs; fry these till they are about to turn brown, with a tea-spoonful of flour; then add to them a large glass of white wine. Let the whole simmer together for a quarter of an hour; next put in the pieces of fowl, and heat them up for a few minutes. Garnish your dish with fried slices of bread; and just before you serve, pour into the saucepan two table-spoonfuls of oil, taking care that it does not boil, and stir it up well with the sauce.