Roast chicken-do not overcook. Wash and quarter mushrooms. In a 2 1/2 qt. saucepan bring water,butter,salt and lemon juice to a boil. Toss in mushrooms, cover and boil slowly for 8 minutes. Pour out cooking liquid and reserve.

Blend whipping cream,cornstarch blended with cream, salt & pepper together and pour over mushrooms. Simmer for 2 minutes and set aside. Correct seasonings.

When chicken is done, remove to carving board and let rest at room temp. while completing sauce. Remove all but 2 tbsp. of fat from roasting pan and stir in shallots and cook slowly for 1 minute. Add port & moshroom juice and boil down rapidly,scraping up coag. roasting juices until liquid is reduced to 1/4 cup. Add mushroom-cream mix and simmer 2-3 min. allowing liquid to thicken slightly. Correct seasoning . Add lemon juice to taste.

Smear the inside of chafing dish with 1 tbsp. butter. Carve chicken into serving pieces.Arrange in chafing dish. Set over mod. heat or flame until you hear chicken sizzle. Pour cognac over chicken. Avert your face and ignite cognac. Shake casserole slowly until flames have subsided. Pour in mushroom mixture,tilting casserole and basting chicken. Cover and steep for 5 min..Do not boil. Serve.