Rarebit à la française

Name: Rarebit à la française (French rarebit)
Yield: For 8
Cuisine: French
Ingredients: 1⅓ cups (3¼ dL) dry white wine; 2 tablespoons flour; 1 tablespoon Dijon mustard; 1 small clove of garlic, peeled and minced; Freshly ground pepper; ¼ teaspoon salt; Pinch of cayenne or a few drops of Tabasco; Freshly grated nutmeg; 2 teaspoons Worcestershire sauce; Pinch of cayenne or a few drops of Tabasco; 2 tablespoons Cognac; ¾ pound (340 g) French Comte or Beaufort cheese, or a good Swiss cheese; 4 tablespoons (60 g) butter, at room temperature; ¾ pound (340 g) French Comte or Beaufort cheese, or a good Swiss cheese; ¾ pound (340 g) French Comte or Beaufort cheese, or a good Swiss cheese; 8 slices pain de mie au lait, or any other good white bread, about ⅜ inch (1 cm) thick; 8 slices pain de mie au lait, or any other good white bread, about ⅜ inch (1 cm) thick

French rarebit

Preparation info

For
8

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

8 slices pain de mie au lait, or any other good white bread, about ⅜ inch (1

Europe
France
Fish course
Starter
Pescatarian
Mediterranean

Method

Toast the slices of bread on both sides under a medium-hot broiler, then spread them with the butter. Set the canapés in the gratin dishes and return them to the turned-off oven to continue drying while you work on the fondue.

Grate the cheese in a food processor or by hand. Toss it in a bowl with, the flour. Bring the wine and garlic to a simmer in a medium-sized heavy-bottomed saucepa