Coygimwch Dell Patagonia (Prawn Patagonia)

Recipe Ingredients

1		Cauliflower (small)
1		Bechamel sauce
1		Teacup double cream
1/2 lb	227g / 8oz	Peeled prawns
1/4 lb	113g / 4oz	Caerphilly cheese
1 teaspoon	5ml	Garlic salt
1 tablespoon	15ml	Tomato ketchup
1 teaspoon	5ml	Celery salt
1 teaspoon	5ml	Ground bay leaf
1 teaspoon	5ml	Turmeric
1 teaspoon	5ml	Mustard powder

Recipe Instructions

Cook small cauliflower until the florettes are soft, but still firm. Break the florettes and put a dessert spoonful 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, turmeric, 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.

Source:
PET

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