Peel, core and quarter four good-sized cooking apples, cut in thin
slices and put them in a granite ware saucepan over the fire with a
small tablespoonful of butter, a heaping tablespoonful of sugar, the
grated rind of half a lemon and a saltspoonful of cinnamon; cover
tightly and cook until tender, taking care that it does not burn. When
done add an even tablespoonful of Groult's potato flour, mixed with a
very little water, then stir in one beaten egg, and remove from the
fire. Turn into a deep plate to get cold, form in cylinders, dip in egg
and dried bread crumbs and fry in boiling fat. Sift powdered sugar over
them and serve hot, with or without cream.