Instructions: Preparation and Cooking Time: 1 hour including cooling Oven: 220 degrees C 425 degrees F Gas Mark 7

Divide the pastry into 3 equal pieces.

Roll each one to a rectangle about 13 x 25cm.

Rinse a baking sheet with cold water arrange the pastry and prick the tops all over with a fork.

Bake the pastry in a preheated oven (220c/425f/gas7) for 12-15 minutes until it is crisp and well browned.

Leave to cool.

Start to make the filling while the pastry is cooking.

Melt 40g of the butter stir in the flour and then the milk.

Bring to the boil still stirring and simmer for 3 minutes.

Remove from the heat stand the pan in a bowl of cold water and leave to cool.

Beat the remaining butter until it is soft.

Stir in the prawns reserving a few to garnish and fold them into the sauce which must be completely cool.

Stir in the lemon juice Tabasco sauce and plenty of salt pepper and cayenne and the cream.

Sandwich the pastry layers together with the prawn filling.

Beat together the consomme and soured cream and add salt and pepper.

Spread over the top of the pastry and arrange the sliced mushrooms and reserved prawns to garnish.

Serve cold with salad.

The mille feuille should only be sandwiched together within 1 hour of serving in order that the pastry does not go soft.

Serves 4

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