Coygimwch Dell Patagonia (Prawn Patagonia) Welsh
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 ...
Ingredients
- 1small cauliflower
- 1pt thick bechamel sauce
- 1teacup double cream
- 1/2lbpeeled prawns
- 1/4lbcaerphilly cheese
- 1tsp garlic salt
- 1tbsp tomato ketchup
- 1tsp celery salt
Directions
- 1
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 Toma
- 2
Break the florettes and put a desertspoonful into individual hors a'ceuvres dishes or an oven proof dish
- 3
Make a pint of Bechamel sauce using Welsh butter to Panada consistency
- 4
Add to sauce the cream, tomato ketchup, garlic salt, celery salt, ground bay leaf, tumeric, mustard powder and a little freshly ground peppe
- 5
Beat the sauce well, add the peeled prawns and caerphilly cheese (crumbled) and heat gently
- 6
Do not boil
- 7
Pour the mixture over the cauliflower and grill until golden brown
- 8
pipe creamed potatoes around the individual portions