Croquettes a la Trimalcion

Cut twelve apples in four, peel and core them, then cut into small dice; put them into a sautoir, pour over a few spoonfuls of butter and fry, and as soon as done remove from the fire and add a tablespoonful of sugar, a pinch of cinnamon, a handful of candied cherries cut in four and two spoonfuls of apricot marmalade (No. 3675); pour this on a baking sheet to cool off. Mold this preparation into inch and a quarter balls, shape them into cylindrical croquettes an inch in diameter, roll in cracker dust, dip in beaten eggs, then roll in bread-crumbs; smooth the breading with a knife and plunge the croquettes into hot frying fat; fry till they become a light golden color, then drain on a cloth; strew over powdered sugar and dress on a napkin. Serve with a saucetureen of cherry sauce prepared the same as for fried bananas with cherry sauce (No. 3003).