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LOCATION: Recipes >> Sandwiches >> Welsh Rarebit 08

Print this Recipe    Welsh Rarebit 08

Welsh Rabbit with Tomato

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2/3 cup beer (not dark)
14 oz can tomatoes, chopped, drained
10 ounces extra-sharp Cheddar, grated coarse
1/2 teaspoon English-style dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce, or to taste
18 1" slices Italian bread or 12 English muffin halves, toasted
flat-leafed parsley sprigs for garnish

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.

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