Place the egg yolks and mustard into a food processor and blend until pale and creamy.  With the motor running, pour in the vineagr and oil, in a steady stream, until the mayonnaise is thick.

Then add the Worcestershire sauce, Tabasco, brandy and tomato ketchup. Check the seasoning, add a squeeze of lemon juice ajust seasoning to taste and mix well. Cut the remaining lemon into 4 wedges.

Toast the bread on both sides cut off the edges slice horizontally into 2 pieces then rub the untoasted side to remove any excess crumbs cut into triangles then grill uncooked side up until brown.

Place the sliced salad leaves into the serving glasses, combine the peeled prawns with a few tablespoons of the dressing and seaon to taste add ontop of the  top with the remaining sauce a pinch of cayenne sprinkle with mustard cress

Serve alongside the cocktail with the lemon wedge and the parwn hung over the glass edge with brown bread on the side.