Sauté apple slices in butter (1), sprinkle with sugar, lightly caramelize, set aside.
In the same frying pan, heat oil. Briefly roast meat in portions, turning. Remove, season and set aside with lid closed.
Melt drippings with cider, boil to half, strain, return to roasting pan, add soup, bring to boil. Mix butter and flour, add in flakes to sauce form, bring to boil while stirring until it is a tiny bit thickened, maybe add cranberries and cook along. Add cream and thurgados, season.
Add apples and meat and heat.
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