Put in a saucepan three tablespoonfuls of sugar, one of flour, four yolks of egg and a glass of milk. Cook over the fire, as you would a crème pâtissière, bringing to the boil, stirring all the time with a whip till it has the consistency of thick cream. Flavour it with a liqueur-glassful of Calvados and put the mixture to cool.
Meanwhile, bake slowly in the oven two good eating apples, peeled and sprinkled with sugar; bake them till they are very soft. Also whip to a stiff froth in a copper bowl the whites of five eggs, and add these, little by little, to the batter you have prepared before. See that it is properly sweetened.
Butter a soufflé dish, sprinkle with fine sugar so that there is a coating all round, put in a layer of batter, then your apples cut in two, cover with the rest of the mixture and cook like any soufflé, that is, about twelve to fourteen minutes, according to the oven. A few minutes before it is ready sprinkle with fine sugar so that it is, at the end, nicely glacé.