Coygimwch Dell Patagonia

• 1 each cauliflower florets
• 1 pint bechamel (white) sauce
• 1 cup double cream
• 1/2 pound shrimp peeled
• 1/4 pound cheese caerphilly
• 1 teaspoon garlic salt
• 1 tablespoon ketchup
• 1 teaspoon celery salt
• 1 teaspoon bay leaves ground
• 1 teaspoon turmeric
• 1 teaspoon dry mustard

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.

cauliflower, bechamel, double cream, shrimp, caerphilly, garlic salt, ketchup, celery salt, bay leaves ground, turmeric, mustard

Taken from recipeland.com/recipe/v/coygimwch-dell-patagonia-37256 (may not work)