Coygimwch dell patagonia (prawn patagonia) welsh

8 servings

Ingredients

Quantity Ingredient
1 each Small cauliflower
1 pint Thick Bechamel sauce
1 each Teacup double cream
½ pounds Peeled prawns
¼ pounds Caerphilly cheese
1 teaspoon Garlic salt
1 tablespoon Tomato ketchup
1 teaspoon Celery salt
1 teaspoon Ground bay leaf
1 teaspoon Turmeric
1 teaspoon Mustard powder

Directions

Cook small cauflower untill the florettes are soft, but still firm.

Break the florettes and put a desertspoonful into individual hors a'ceuvres dishes or an oven proof dish. Keep hot. Make a pint of Bechamel sauce using Welsh butter to Panada consistency. Add to sauce the cream, tomato ketchup, garlic salt, celery salt, ground bay leaf, tumeric, mustard powder and a little freshly ground pepper. Beat the sauce well, add the peeled prawns and caerphilly cheese (crumbled) and heat gently. Do not boil. Pour the mixture over the cauliflower and grill until golden brown. pipe creamed potatoes around the individual portions. Mrs. M Neal, Plas Fron Deg, Church Walks, Llanduduno.

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