The Recipe Bin: Welsh - Entrees: Fish & Seafood

    Coygimwch Dell Patagonia
    Prawn Patagonia
     
     
    1 Small Cauliflower
    1 pt Thick Bechamel Sauce
    1 teacup Double Cream
    ½ lb Peeled Prawns
    ¼ lb Caerphilly Cheese
    1 tsp Garlic Salt
    1 tbsp Tomato Ketchup
    1 tsp Celery Salt
    1 tsp Ground Bay Leaf
    1 tsp Turmeric
    1 tsp Mustard Powder
     
     
    • Cook small cauflower untill the florettes are soft, but still firm.
    • Break the florettes and put a desert 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, 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.
     
    Makes approximately 8 servings.

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