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CATEGORY CUISINE TAG YIELD
Welsh October 199 1 Servings

INGREDIENTS

2 T Unsalted butter
3 T All-purpose flour
2/3 c Beer, not dark
A, 13 1/2- to 14
1/2-ounce can
tomatoes drained
in a sieve
chopped and
drained again well
10 oz Extra-sharp Cheddar, grated
coarse
1/2 t English-style dry mustard
1 t Worcestershire sauce
1/4 t Tabasco, or to taste
Eighteen 1-inch slices of
Italian bread toasted
or 12 English muffin
halves
Flat-leafed parsley sprigs
for garnish
Bacon as an accompaniment if
desired

INSTRUCTIONS

In a saucepan combine the butter and the flour and cook the roux over
low heat, stirring, for 3 minutes. Whisk in the beer and the tomatoes
and boil the mixture, whisking, for 3 minutes. Reduce the heat to
moderately low, stir in the Cheddar, the mustard, the Worcestershire
sauce, and the Tabasco, and cook the mixture, stirring, until it is
hot (but do not let it boil). Arrange 3 of the toasts or 2 of the
muffin halves on each of 6 plates and spoon the Cheddar mixture on
top. Garnish the Welsh rabbit with the parsley and serve it with the
bacon.  Serves 6.  Gourmet October 1990  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1020
Calories From Fat: 283
Total Fat: 32.3g
Cholesterol: 61.1mg
Sodium: 2179.9mg
Potassium: 1190.2mg
Carbohydrates: 157g
Fiber: 11.7g
Sugar: 13.4g
Protein: 27.3g


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