The recipe that follows is on the page following the one for chicken à la Jacqueline 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:
Unquestionably one of the most delicious chicken dishes ever conceived.
Cut a tender plump chicken into serving pieces and dust the pieces with flour. In a Dutch oven, sauté the chicken in 1/4 cup butter over low heat until it is golden on both sides. Remove the chicken from the pan and keep it warm. To the pan juices add 1 large onion and 1 apple, both chopped, 1 tomato, peeled, seeded, and chopped, 1/4 cup each of chopped bacon and chopped celery, 1 gingerroot and a few sprigs of parsley, all chopped, 1 bay leaf, cut in pieces, 1 garlic clove, minced and a pinch of thyme. Cook the mixture over low heat until the vegetables are tender. Add 1-1/2 tablespoons each of an Indian curry powder and flour and cook the mixture, stirring, for 2 minutes. Add 1 quart hot chicken stock, bring it to a boil, and cook it until the liquid is reduced by half. Strain the sauce, return it to the pan and add the chicken. Stir in 1 cup heavy cream and salt to taste. Cook the chicken, covered, over low heat until it is tender. If the sauce becomes too thick, more chicken stock may be added. Serve the chicken with rice and chutney. Serves 4.