Draw and prepare a chicken as for roasting. Truss it without filling and place in a baking-pan over 1/2 of a small carrot and 1 onion, chopped fine, 4 cloves, 1 sprig of parsley and a little salt and pepper. To this add 1 pint of rich meat stock, cover closely and bake in a quick oven for 1 1/2 hours. Then dish the fowl and place it where it will keep hot. Put one tablespoonful of butter in a frying-pan, let it brown and rub smooth in it one table-spoonful of flour; add to this the liquor in which the chicken was braised and then twelve mushrooms, chopped fine. Stir this continually until it boils.