Feed Me That logoWhere dinner gets done
previousnext


Title: Coygimwch Dell Patagonia (Prawn Patagonia) We
Categories: Entree Fish
Yield: 8 Servings

1 Small cauliflower
1ptThick Bechamel sauce
1 Teacup double cream
1/2lbPeeled prawns
1/4lbCaerphilly cheese
1tsGarlic salt
1tbTomato ketchup
1tsCelery salt
1tsGround bay leaf
1tsTurmeric
1tsMustard powder

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.

previousnext