Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 small cauliflower

  3. 1 1 pint thick bechamel sauce

  4. 1 teacup double cream

  5. 1/2 pound peeled prawns

  6. 1/4 pound caerphilly cheese

  7. 1 teaspoon garlic salt

  8. 1 tablespoon tomato ketchup

  9. 1 teaspoon celery salt

  10. 1 teaspoon ground bay leaf

  11. 1 teaspoon turmeric

  12. 1 teaspoon mustard powder

Instructions Jump to Ingredients ↑

  1. Cook small cauliflower until the florettes are soft, but still firm. Break the florettes and put a dessert spoonful into individual hors a'ceuvres dishes or an oven proof dish. Keep hot. Make a pint of Béchamel sauce using Welsh butter to Panada consistency. Add to sauce the cream, tomato ketchup, garlic salt, celery salt, ground bay leaf, turmeric, 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.


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