Welsh Rarebit

Preparation info
  • Ingredients For

    4

    • Difficulty

      Medium

Appears in
Quaglino's: The Cook Book

By Richard Whittington and Martin Webb

Published 1995

  • About

A great lunch or supper dish followed by a salad. The key is not to overcook the cheese. Apply too much heat or cook for too long and fat will separate out, making the finished result oily.

Ingredients

  • 55 g / 2 oz butter
  • 55 g / 2

Method

Melt the butter in a pan, then stir in the flour to make a thick roux. Beat in the milk, followed by the beer. When amalgamated, add the mustard, Worcestershire sauce and 1 teaspoon of pepper, followed finally by the grated cheese.

Cook, stirring over a low flame just to the point where the cheese has melted and you have a nice smooth elastic mixture, which will take 3–5 minutes.

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