• 3 veal schnitzels, 1 cm (½ inch) thick
• salt

For the marinade, combine the honey with the port, pepper and fennel seeds.

Chop the veal escalopes into 1 cm (½ inch) cubes, put them in the marinade and season with salt.

Cut the Comté cheese into cubes the same size as the veal.

Thread onto skewers, alternating meat and cheese. Roll each skewer tightly in the caul fat. Cook over gentle heat for 10 minutes, turning the