Poulet sauté Marengo

Chicken breasts and legs cooked in a brown sauce made from brown stock using chicken bones as a base, with the addition of shallots and mushrooms after straining the sauce.
Robert potatoes: Potatoes mashed, with chives mixed in, shaped and grilled.
Runny fried egg on a circular croûton
Prawns cooked in a court bouillon garnished with parsley
A delicious plate of food that came together quite well.