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Thursday, April 23, 2015

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.

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