Coygimwch Dell Patagonia

1 hours Prep: 20 minutes Cook: 30 minutes

192 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

1	each	cauliflower florets
1	pint	bechamel sauce
1	cup	double cream
1/2	pound	prawns	peeled
1/4	pound	cheese	caerphilly
1	teaspoon	garlic salt
1	tablespoon	ketchup
1	teaspoon	celery salt
1	teaspoon	bay leaf	ground
1	teaspoon	turmeric
1	teaspoon	mustard powder

Directions

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.

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Nutrition Facts

Serving Size 76g

Amount per Serving

Calories 192 76% of calories from fat

	% Daily Value*
Total Fat 16.0g	25%
Saturated Fat 10.0g	50%
Trans Fat 0.0g
Cholesterol 111mg	37%
Sodium 479mg	20%
Total Carbohydrate 2.0g	1%
Dietary Fiber 0.0g	1%
Sugars 1.0g
Protein 10.0g	21%

Vitamin A	13%		Vitamin C	2%
Calcium	14%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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