| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Welsh |
October 199 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Unsalted butter |
| 3 |
tb |
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 |
ts |
English-style dry mustard |
| 1 |
ts |
Worcestershire sauce |
| 1/4 |
ts |
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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