Welsh Rabbit

Description

There is nothing rabbit-like about these cheese toasts, and no one remembers why 'Welsh Rabbit' (Welsh rarebit) is called that, neither in Wales nor in England.

Ingredients

• French Baguette - 1 piece
• Wheat Flour - 1 tablespoon
• Butter - 5 oz
• Dark Ale - 5 fl oz
• Milk - 5 fl oz
• Mustard Greens - 1 tablespoon
• Whole egg - 2 pieces
• Cheshire Cheese - 5 oz
• Ground Black Pepper - to taste

Step by Step guide

Step 1

Slice the white baguette into thin pieces, spread butter on both sides of the slices, and place them in an oven preheated to 390°F for 3-4 minutes.

Step 2

In the meantime, prepare the sauce in a skillet. Sauté a tablespoon of all-purpose flour in butter, stirring constantly, until it reaches a golden caramel color. This is how you make a thickening agent, which the French call "roux."

Step 3

Pour dark beer and milk into the thickener, and whisk everything together into the thickener.

Step 4

Add the mustard, a pinch of black ground pepper, and grated cheddar cheese to the mixture. Leave it on low heat for about a minute, then remove from the stove. Once the bubbling subsides, whisk in 2 egg yolks into the sauce.

Step 5

Pour hot sauce over the toasted bread and eat immediately. A cup of coffee will complement the breakfast.

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