Welsh Rarebit (Rabbit)

Name: Welsh Rarebit (Rabbit)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4-6 serving(s)
Ingredients: 2 tablespoons butter; 3 tablespoons flour; 1/2 cup ale (Smithwick's Irish Red Ale); 2 cups heavy cream; 2 tablespoons Worcestershire sauce; 1 tablespoon dry mustard; 2 ounces shredded yellow cheddar cheese; 3 ounces Stilton cheese; 1 (8 ounce) baguette, thinly sliced on the bias and toasted

Submitted by Member 610488

"This wonderful recipe is from the Whip Tavern in Coatesville, Pennsylvania."

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Ready In:: 20mins
Ingredients:: 9
Serves:: 4-6

ingredients

2 tablespoons butter
3 tablespoons flour
¹⁄₂ cup ale (Smithwick's Irish Red Ale)
2 cups heavy cream
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard
2 ounces shredded yellow cheddar cheese
3 ounces Stilton cheese
1 (8 ounce) baguette, thinly sliced on the bias and toasted

directions

In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook until the flour is completely incorporated to form a thick, pale roux. Remove from heat and set aside.
In a 2-quart saucepot, bring the ale to a simmer. Whisk in the roux a little at a time until the mixture reaches the consistency of peanut butter; you may not use all of the roux. Whisk in the heavy cream, Worcestershire and dry mustard.
Bring to a simmer again and fold in the cheddar and Stilton cheeses and continue cooking until the mixture is smooth. Remove from heat.
Transfer the mixture to a shallow oven-proof dish or ramekins and place under the broiler until the top is lightly browned. Serve immediately with the toasted baguette slices.