Coygimwch Dell Patagonia (Prawn Patagonia)

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