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Coygimwch Dell Patagonia (Prawn Patagonia) W

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      Title: COYGIMWCH DELL PATAGONIA (PRAWN PATAGONIA)  W
 Categories: Main dish, 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.
 
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