An old friend (in both senses - he turns 69 in the spring) came over last night to cook. This dish is from "Michael Field's Cooking School" - I've never heard of Michael Field, but I'm going to hunt down this cookbook as well as "Culinary Classics & Improvisations." It looks like used editions are available at Amazon.
Anyway, this chicken dish was out of this world. Unbelievably complicated. The chicken was browned in a pan, then Calvados added & flamed, then chicken stock; some apples, shallots, and celery sauteed separately, then added, and all simmer for 40 mins. Then you whisk cream and egg yolks, strain the cooking juices and boil them down, and whisk slowly into the egg/cream mixture before thickening on the stove. Oh, and there are apple rings you saute and keep warm in the oven. I think we dirtied every pan in my house.
I fed my kids dinner before he came, and they cooperated in going to bed so that we could eat a civilized dinner at 8:30 (quite a change from our usual hour, eating with the kids before 6).