4960 Welsh Rarebit

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


This can be made in either of the following ways but should always be on square or oblong pieces of buttered toast 1 cm ( in) thick.

  • The easiest method consists of covering the toast with a thick layer of grated Gloucester or Cheshire cheese, sprinkling with Cayenne and placing in the oven to melt the cheese and glaze the surface.

  • The original method consists of melting the diced or sliced cheese with a few tablespoons of pale ale and a little English mustard.

    When the cheese has melted, pour the mixture on to buttered toasts and smooth quickly with the blade of a knife. Sprinkle with Cayenne and cut into small pieces if desired.