Recipe 4 All: Coygimwch dell Patagonia (Prawn Patagonia)  Welsh Recipe — Every recipe in the World on this site.

Recipe 4 All: Coygimwch dell Patagonia (Prawn Patagonia)  Welsh Recipe

Coygimwch dell Patagonia (Prawn Patagonia) Welsh

Yield: 8 servings
1  Small cauliflower
1  Teacup double cream
¼lb Caerphilly cheese
1tablespoon Tomato ketchup
1teaspoon Ground bay leaf
1teaspoon Mustard powder
1pt Thick Bechamel sauce
½lb Peeled prawns
1teaspoon Garlic salt
1teaspoon Celery salt
1teaspoon Turmeric

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.

Your Coygimwch dell Patagonia (Prawn Patagonia) Welsh is ready. Bon appetit!

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