• 4 best end chops, well trimmed with no rind and little fat
• 4 oz. apple purée
• ¼ pint

Season the chops with the sage and nutmeg. In a hot frying pan melt the butter and cook the chops gently, turning once for about 10 minutes (longer of course if the chops are a foot thick).

There should be some juice in the pan by now, so add the calvados and flame it. Remove the meat, pour in the apple purée, and cream and bubble until thick. Then add your meat jelly to thin the sauce