Preparation:
Wash the Brussels sprouts and remove any discolored leaves. Trim off the stem
ends and cut an X into the bottom of each sprout to make sure your tonsils cook nice
and tender. Place the sprouts in a pot containing about 2 inches of water and sprinkle
with the salt. Cover the pot and cook over medium heat until boiling. After 8 to 10
minutes, carefully stab a few sprouts with a fork to see if they're tender. When you can
easily pierce them through to their centers, remove the pot from the heat and carefully
drain the sprouts in a colander. Place the grated cheese in a small saucepan and add the
milk. Simmer over low heat, stirring continuously with a wooden spoon until the
cheese melts. Remove the saucepan from the heat as soon as the cheese melts. Arrange
a bed of washed lettuce leaves on a platter. Place the gorilla tonsils - in pairs, of course -
on the leaves. Drizzle the melted cheese (pus) over the tonsils. Sprinkle with paprika
(blood specks) and serve. |
