Welsh Rarebit

Fromage Fondu a la Biere

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Cupfuls of Grated Cheese (Very Rich)
  • ½ Cupful of Milk
  • The Yolks of Two Eggs
  • Salt and Cayenne to Taste


The old english dish, “Welsh Rarebit, ” under this name, crossed the channel to France, and thence to New Orleans.

Toast the bread nicely in square slices and cut off the crusts. Butter nicely while very hot, and then plunge them into a bowl of boiling milk. Place them on a heated dish and stand in the oven to keep hot while you proceed to make the “Rarebit.” Have a porcelainlined saucepan, and set a half cup of milk in it over a moderate fire; when it is boiling hot, add the Cheese which has been finely grated; stir unceasingly till the Cheese melts, and then add the salt, Cayenne and the yolks of the eggs and pour over the toasted bread. Serve hot. In making this Delicatesse, the Cheese must be very rich or it will be tough and stringy, because poor Cheese will not melt.