vermont rarebit
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Melted butter or margarine |
| 4 eaches | Egg yolks |
| 1 cup | Beer |
| 1 teaspoon | Dry mustard |
| 2 teaspoons | Worcestershire sauce |
| 1 pounds | Vermont cheddar, shredded |
| Cayenne pepper | |
| 8 slices | Toast |
Use a double-boiler. Melt butter. Beat egg yolks, beer, mustard, and Worcestershire sauce and stir into butter. When mixture is hot, add cheese slowly, stirring with a wooden spoon. When sauce is creamy, add cayenne and spoon onto warm toast. Serves 4. From: Steve Herrick Source: [Dakin Farm - Ferrisburg, VT] Courtesy of Shareware RECIPE CLIPPER 1⅕
Submitted By THE CALIFORNIA HERITAGE CONTINUES, A COOKBOOK BY THE JUNIOR
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