Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  -------------------------------- 
   2      dozen         Brussel sprouts                     
     1/4  teaspoon      salt                                
   4      ounces        American cheese -- grated           
   2      tablespoons   milk                                
  10      to 12         iceberg lettuce leaves              
     1/4  teaspoon      paprika  

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.