The recipe that follows is on the page following the one for wild rice sauté in the Library's copy of The captain's table : 18 recipes for famous dishes served aboard the S.S. United States and S.S. America:
Cut a frying chicken into 6 pieces and dredge them with flour seasoned with salt. Melt 4 tablespoons butter in a heavy flameproof casserole and in it sauté the chicken over moderately low heat for 10 minutes, turning the pieces to brown all sides evenly. Add 1/2 cup Port or Madeira and 1/4 cup chicken broth. Cover the casserole and cook the chicken over low heat for 20 minutes or until done. Remove the chicken to a heated platter and keep it warm.
Peel, core, and dice 3 apples and arrange the diced apples in a baking dish. Pour 2 tablespoons melted butter over the apples and bake them in a moderate oven (350° F), without stirring, until they are tender. Arrange the diced apples around the chicken. To the juices remaining in the casserole add 6 tablespoons heavy cream and cook the mixture, stirring, until it is thickened. Remove the pan from the heat and stir in 1 teaspoon butter and a few toasted blanched almonds. Pour the sauce over the chicken and sprinkle with apples with a few drops of lemon juice. Serves 4.