Coygimwch Dell Patagonia (prawn Patagonia) Welsh

Ingredients

• Servings: 8
• 1 small cauliflower
• 1 tablespoon tomato ketchup
• 1 pint thick bechamel sauce
• 1 teaspoon celery salt
• 1 cup double cream
• 1 teaspoon bay leaf, ground
• 1/2 lb prawns, peeled
• 1 teaspoon turmeric
• 1/4 lb caerphilly cheese
• 1 teaspoon mustard powder
• 1 teaspoon garlic salt

Recipe

• 1 cook small cauflower untill the florettes are soft, but still firm.
• 2 break the florettes and put a desertspoonful into individual hors a'ceuvres dishes or an oven proof dish.
• 3 keep hot.
• 4 make a pint of bechamel sauce using welsh butter to panada consistency.
• 5 add to sauce the cream, tomato ketchup, garlic salt, celery salt, ground bay leaf, tumeric, mustard powder and a little freshly ground pepper.
• 6 beat the sauce well, add the peeled prawns and caerphilly cheese (crumbled) and heat gently.
• 7 do not boil.
• 8 pour the mixture over the cauliflower and grill until golden brown.
• 9 pipe creamed potatoes around the individual portions.