Cut the rooster into portions and put it in the heated lard. Add the chopped carrots and onions and stir. Add the cognac. After a few min. pour in the wine, the flour diluted with the tomato paste, the spices and 2/5 cup (100 ml) water.
Boil on low heat until the meat softens. Add the sauteed in butter mushrooms and finish boiling.
Finally add the chopped parsley too.