Title: Coygimwch Dell Patagonia (Prawn Patagonia) We
Categories: Entree Fish
Yield: 8 Servings
| 1 | | Small cauliflower |
| 1 | pt | Thick Bechamel sauce |
| 1 | | Teacup double cream |
| 1/2 | lb | Peeled prawns |
| 1/4 | lb | Caerphilly cheese |
| 1 | ts | Garlic salt |
| 1 | tb | Tomato ketchup |
| 1 | ts | Celery salt |
| 1 | ts | Ground bay leaf |
| 1 | ts | Turmeric |
| 1 | ts | Mustard 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.