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Welsh Rarebit

Made at All Restaurants | Serves 4

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The essential British savoury and the one that everyone eats at home with or without Worcestershire sauce (which we recommend). No-one really knows any more how cheese on toast came to be called ‘rabbit’ or ‘rarebit’. What we do know is that both Escoffier and Brillat-Savarin gave a recipe for lapin gallois and a wouelsche rabette first appeared in Antoine Beauvilliers’ L’Art du Cuisinier in 1814. Our trusted recipe is not quite as old, though we believe it is definitive.

150g Cheddar cheese, grated
2 medium sized free range egg yolks
2 tsp Worcestershire sauce
1 tsp English mustard
80ml Guinness
80ml double cream
4 slices bread – a small bloomer-style loaf is ideal
Salt and freshly ground black pepper

Method
Simmer the Guinness in a saucepan until it has reduced by half. Add cream and reduce by half again until it is really thick. Remove from the heat and leave to cool.

When cool, add in the cheese, mustard, Worcestershire sauce and egg yolks and season to taste. Toast the bread on both sides. Spread the cheese mixture on top (about 1cm thick), and to the edges to avoid burning. Grill on a medium heat until it is nicely browned.

Serve with the bottle of Worcestershire sauce on the side.

 

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