Prawn Croustade

I love this one, it is really a good starter.

1. 1

   1) Preheat the oven to hot 210*C (415*F/Gas 6-7). Remove the crust from the bread and cut the bread into slices about 5 cm (2 inches) thick. Cut each slice diagonally to form triangles. Cut triangles 1cm (1/2 inch) inside the other, leaving a base on each, then scoop out the centres to create cavities for the filling. Heat the oil and garlic in a small pan, brush all over the bread cases, then place on a baking tray and bake for 10 minutes, or until golden brown.
   
   2) For the filling, peel the prawns and gently pull out the dark vein from each prawn back, starting at the head end. Roughly chop the prawns, place in a small pan and cover with stock. Add the lemon slices, simmer for 15 minutes, strain and reserve the liquid and prawns separatly.
   
   3) Melt the butter in as small pan, add the spring onion and stir over medium heat until soft. Stir in the flour and some pepper and cook for 2 minutes. Remove from the heat and gradually stir in the reserved prawn liquid. Return to the heat and stir constantly over medium heat for 5 minutes, or until the sauce boils and thickens. Add the lemon juice, dill, cream and reserved prawns, and stir until heated through.
   
   4) To serve, spoon the filling into the warm bread cases.