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Print this Recipe    Welsh Rarebit 06

Welsh Rarebit

3 Tbsp unsalted butter
2 egg yolks
2/3 cup dark beer
1 Tbsp Dijon mustard
2 tsp. Worcestershire sauce
1/4 to 1/2 tsp. Tabasco
8 ounces aged Cheddar cheese, shredded

Melt the butter in a heavy saucepan or in the top of a double
boiler. Beat together the egg yolks, beer and seasonings-add to
the pan and cook until quite hot but not boiling. Gradually add
handfuls of shredded cheese stirring with a wooden spoon-always in
the same direction-until the cheese has melted and the rarebit is
smooth and velvety. Serve on buttered toast. Welsh Rarebit can
also be served spooned over poached eggs on toast.

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