Title: Souffled Rarebits
Categories: Cheese Egg Snack Alcohol
Yield: 1 Servings
| 1 | oz | Butter |
| 1 | tb | Plain flour |
| 1/4 | pt | Brown ale or stout |
| 1 | ts | Prepared mustard |
| 8 | oz | Grated Cheddar cheese |
| 2 | | Eggs, beaten |
Melt the butter in a pan. Stir in the flour and cook over a gentle heat
for 1 minute. Remove pan from the heat and slowly stir in the ale, stirring
all the time to avoid lumps. Bring back to the boil gently and continue
stirring until it thickens. Add the mustard, grated cheese and beaten eggs,
stirring well. Remove the pan from the heat. Spread a generous amount on
slices of toast, making sure it reaches to the edges of the bread. Put
under a preheated moderately hot grill until the cheese topping is golden
and bubbling. Serve immediately. Notes. In the UK, we'd use Cheddar cheese
for this. I don't know but I think perhaps Monterey Jack is your nearest.
What you want is a fairly strong hard cheese. I've tried this also with
"commercial" mustards, it wasn't as nice. So, if you have ground mustard,
it's definitely better to prepare it yourself. My children used to enjoy
cheese on toast until we came across this recipe. Now the others don't get
a look in. Regards, John. Courtesy of Shareware RECIPE CLIPPER 1.1