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Welsh Rabbit
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| Serves 2 |
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| There is an eternal debate about the derivation of the name of this
classic British dish. Is it rabbit or rarebit and why? What does it
all mean? I think it means it's a funny name either way and sounds
delicious whatever it's called, so people keep talking about it, if
not actually eating it. As some recipes direct, it's possible to make
a rabbit, or rarebit, without an egg yolk. But it won't get light
and puffy and hold onto the bread as this one does. It'll be more
like fondue, and better mopped up with bread than broiled on it, though
there's nothing wrong with that. Either way, rabbit is a snack or
light meal that goes particularly well with beer, red wine, or port.
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| 4 |
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ounces cheddar
cheese, shredded or grated, or 1 1/3 to 1 1/2 cups shredded
or grated combination of firm cheeses |
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| 2 |
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splashes Worcestershire
sauce |
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| 1 |
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egg yolk |
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| 1/2 |
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teaspoon dry mustard |
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| 1-2 |
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tablespoons milk
or beer |
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| 4 |
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slices white bread |
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1. In a mixing bowl, combine all the ingredients
-- except the white bread -- and, with a fork, mix together well.
2. Toast the bread on both sides (either
in the oven or in a toaster).
3. Spread one side of the toast with the
cheese mixture, than place under the broiler until bubbly.
4. Serve immediately.
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| - From What To Cook When You Think There's
Nothing In The House To Eat: More Than 175 Recipes And Meal
Ideas. New York: HarperPerennial (HarperCollins), 1992.
275p.- |
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