Core and peel the apple

Cut into 0.5 cm thick rings and sprinkle with a little cinnamon and few drops of lemon

Place on a baking sheet sprinkle with brown sugar add little melted butter and caramelise under the salamander or in the top of a hot pan

Lightly saute the escalope on both side in the butter

Remove from the pan and keep warm

Add the chopped shallots to the same pan cover with a lid and cook gently without colouring

Strain off the fat leaving the shallots in the pan and deglaze with calvados

Reduce by a half and then add the cream or yoghurt seasoning and herbs

Reboil, correct the seasoning and consistency and pass through a fine strainer on to the meat

Garnish with slices of caramelised apples special care must be taken not to overheat if using yoghurt other wise the sauce will curdle