Ancient Chicken? Well, resourceful cooks can do wonders with even the most elderly of birds. It's fricassed chicken, basically, with the addition of chaud-froid, or, as the Germans called it, "typically effete French nonsense that got in the way of the meat." The circular things are the chaud-froid, I presume, but is it fried creamy meat-Jell-O or hashed browns infused with chaud-froid? Unless the chaud-froid is the goop on the chicken, or goup de poullet.

Easy to make, goup; start with a pound of fat. Then stop right there. You're done.