Coygimwch Dell Patagonia (Prawn Patagonia)

Course : Seafoods
Serves: 8
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1 small cauliflower
1 pint bechamel sauce
1 teaspoon double cream
1/2 pound peeled prawns
1/4 pound 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

Preparation / Directions:

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 B├ęchamel 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.

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