Hello Sjoerd!
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MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Coygimwch Dell Patagonia (Prawn Patagonia)  Welsh
 Categories: Main dish, Shell, British
      Yield: 8 servings
      1    Small 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
  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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MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Emmenthal Veal Schnitzel
 Categories: Main dish, Veal, Cheese/eggs, German
      Yield: 4 servings
      4    Veal cutlets
           Salt & pepper
      4 oz Gruyere cheese, sliced
      2 tb Lemon juice
      1 tb Parmesan cheese, grated
    1/3 c  Flour
      1    Eggs
           Breadcrumbs
      4 tb Butter
    Beat cutlets with mallet until thin.  Sprinkle with lemon jjuice,
  salt, pepper and grated cheese.  Leave for 5 minutes, then roll in
  flour, beaten egg and breadcrumbs and fry on one side in hot butter.
  Turn reduce heat, place on fried side of each cutlet a slice of
  Gruyere cheese and very slowly fry the other side.
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All the Best
Ian
--- GoldED 2.50.A0918 UNREG
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