Welsh Rarebit
Yield
4 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
cheddar cheese, very old, sharp
grated |
|
| 6 | ounces |
beer
|
|
| 2 | each |
egg yolks
beaten |
*
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| 1 | teaspoon |
dijon mustard
|
|
| ¾ | cup |
walnuts
|
|
| 2 | each |
apples
|
|
| 16 | each |
broccoli florets
spears |
*
|
| 8 | slices |
bread
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
cheddar cheese, very old, sharp
grated |
|
| 173.4 | ml/g |
beer
|
|
| 2 | each |
egg yolks
beaten |
*
|
| 0.6 | ml |
cayenne pepper
|
|
| 5 | ml |
dijon mustard
|
|
| 177 | ml |
walnuts
|
|
| 2 | each |
apples
|
|
| 16 | each |
broccoli florets
spears |
*
|
| 8 | slices |
bread
|
|
Directions
Heat the grated cheese in the top of a double boiler.
Mix the warm beer with the beaten egg yolks.
When the cheese has melted, slowly stir in the egg-beer mixture.
Add the cayenne and mustard. Stir until smooth.
Chop and toast the walnuts.
Slice the apples thinly. Steam the broccoli spears until tender but still bright.
Toast the bread.
