| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Welsh |
Shrimp, Welsh |
8 |
Servings |
INGREDIENTS
| 1 |
sm |
Cauliflower |
| 1 |
pt |
Thick Bechamel Sauce |
| 1 |
|
Teacup Double Cream |
| 1/2 |
lb |
Peeled Prawns |
| 1/4 |
lb |
Caerphilly Cheese |
| 1 |
ts |
Garlic Salt |
| 1 |
tb |
Tomato Ketchup |
| 1 |
ts |
Celery Salt |
| 1 |
ts |
Ground Bay Leaf |
| 1 |
ts |
Turmeric |
| 1 |
ts |
Mustard Powder |
INSTRUCTIONS
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
A Message from our Provider:
“Uninspired by Jesus? Bet you’ve never met him!”