Title: Vermont Rarebit
Categories: Egg Cheese Alcohol
Yield: 4 Servings

4	tb	Melted butter or margarine
4		Egg yolks
1	c	Beer
1	ts	Dry mustard
2	ts	Worcestershire sauce
1	lb	Vermont cheddar, shredded
		Cayenne pepper
8	sl	Toast

Use a double-boiler. Melt butter. Beat egg yolks, beer, mustard, and Worcestershire sauce and stir into butter. When mixture is hot, add cheese slowly, stirring with a wooden spoon. When sauce is creamy, add cayenne and spoon onto warm toast. Serves 4. From: Steve Herrick Source: [Dakin Farm - Ferrisburg, VT] Courtesy of Shareware RECIPE CLIPPER 1.2

Submitted By THE CALIFORNIA HERITAGE CONTINUES, A COOKBOOK BY THE JUNIOR

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