Recipe - Coygimwch Dell Patagonia - Prawn Patagonia

1 small Cauliflower
1 pt Thick Bechamel Sauce
1 Teacup Double Cream
One half pound Peeled Prawns
One fourth pound Caerphilly Cheese
1 teaspoon Garlic Salt
1 tablespoon Tomato Ketchup
1 teaspoon Celery Salt
1 teaspoon Ground Bay Leaf
1 teaspoon Turmeric
1 teaspoon Mustard Powder

Cook small cauliflower 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip