4 veal escalopes, each weighing 175 g (6 oz)
2 slices cooked ham, halved
50 g (2 oz) butter
1 stick celery, chopped
1 eating apple, peeled and chopped
25 g (1 oz) Cheddar cheese, grated
1 small onion, skinned and chopped
100 g (4 oz) button mushrooms, sliced
25 g (1 oz) plain flour
300 ml (1/2 pint) fresh milk
salt and pepper
30 ml (2 tbsp) fromage frais
celery leaves, to garnish