Rub caquelon with garlic. Mix cheese mixture with cornstarch. Add must and heat over medium heat, stirring throughout, until smooth cream. Lightly bubble, season with pepper and nutmeg (freshly grated), perhaps add kirsch.
Peel and core apples and cut into bite-sized pieces. Blanch (scald) briefly with boiling hot, lightly salted water so that the apple pieces do not turn brown.
Put the caquelon on the stove. Put dark bread, potatoes and apple pieces on it.
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