Cut firm apples crosswise into slices one quarter of an inch thick. With a biscuit-cutter stamp them into circles of uniform size; sprinkle them with orange sugar, and moisten them with brandy. Let them stand to soak for ten minutes, then dry one or two at a time on a napkin; dip them in batter, using care to have them completely coated, and drop them into hot fat. Fry to an amber color; lift them out on a skimmer and dry on paper in an open oven until all are fried; then roll them in sugar and serve on a folded napkin, the slices overlapping. Fry only two at a time, so they can be kept well apart. Serve with a sauce flavored with brandy or sherry.