Clean and wash the cauliflower and divide it into small florets. Cook in boiling salted water for about 15 minutes. Drain and collect the vegetable water. Put the eggs in boiling water for about 8 minutes until they are soft and waxy, rinse with cold water and peel. Heat the fat in a saucepan. Sweat flour in it, deglaze with milk and 1/2 litre vegetable water. Bring to the boil while stirring and simmer for about 5 minutes. Wash the herbs, chop finely and stir into the sauce. Season with salt and pepper. Add the cauliflower and prawns to the sauce and warm up. Quarter the eggs and fold them in carefully. Garnish the ragout with a bouquet of herbs as desired
Dishes: Wedgwood
Scarf: Meyer Major