Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Small cauliflower 1 tb Tomato ketchup
1 pt Thick Bechamel sauce 1 ts Celery salt
1 ea Teacup double cream 1 ts Ground bay leaf
1/2 lb Peeled prawns 1 ts Turmeric
1/4 lb Caerphilly cheese 1 ts Mustard powder
1 ts Garlic salt

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.

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