Serving
(click to enlarge)

Welsh Rabbit & Golden Buck
Euro/American

Serves:
Effort:
Sched:
DoAhead:  
2  
**
20 min  
No

A superb breakfast (or late night snack) - marred only by fools who insist on calling it "Welsh Rarebit" (because it isn't really a rabbit, see?). This is actually a Frenchified version because the original roasted cheese on toast isn't practical without a salamander (see Note-2). Golden Buck is a Welsh Rabbit with a poached egg on top.



2
6
----
1
2
1
1/4
1/4
----
tt
sl
oz
---
T
T
t
t
t
---
Bread, whole wheat
Cheddar, aged (1)
-- Sauce
Butter
Beer or Ale
Worcestershire sauce
Salt
Mustard dry
--------------
Pepper
  1. Grate the CHEESE or slice it thin and chop it small.
  2. Toast BREAD and trim off the crusts. Set on warm plates ready to serve.
  3. Mix all Sauce items in a saucepan over moderate heat and start stirring in the cheese. It should be hot but shouldn't boil and while stirring it should look like curds, but become silky smooth in a moment when left to rest. If it forms a rubbery mass you ignored Note-1.
  4. Pour Cheese over Bread, grind a little Pepper over it and serve immediately.
NOTES:
  1. Cheddar Cheese:   A quality aged cheddar is essential. Industrial cheddar turns into a mass of rubber on the toast. The cheese in the photo was a New Zealand sharp cheddar (the cheapest decent cheddar they had at Trader Joe's).
  2. Original Version:   Take a slab of toast and moisten it with ale. Take a slab of cheese and roast it on one side with a red hot salamander. Flip it roast side down on the toast and roast the other side with the salamander. Smear some mustard on top and serve.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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