Take some fine eating apples, peel them and cut them in quarters. Melt some good butter in a frying-pan and put in the quarters one by one and carefully. They should be turned so that they become brown on all sides, with great precaution as, when the flesh becomes soft, they might break. When they are well cooked, sprinkle them with castor sugar, shake the pan well, pour in a glass of Calvados (apple brandy), set it alight and serve at once. Serve at the same time icy cold whipped cream.