Souffled rarebits

Yield: 1 Servings

Measure Ingredient
1 ounce Butter
1 tablespoon Plain flour
¼ pint Brown ale or stout
1 teaspoon Prepared mustard
8 ounces Grated Cheddar cheese
2 eaches Eggs, beaten

Melt the butter in a pan. Stir in the flour and cook over a gentle heat for 1 minute. Remove pan from the heat and slowly stir in the ale, stirring all the time to avoid lumps. Bring back to the boil gently and continue stirring until it thickens. Add the mustard, grated cheese and beaten eggs, stirring well. Remove the pan from the heat. Spread a generous amount on slices of toast, making sure it reaches to the edges of the bread. Put under a preheated moderately hot grill until the cheese topping is golden and bubbling. Serve immediately. Notes. In the UK, we'd use Cheddar cheese for this. I don't know but I think perhaps Monterey Jack is your nearest. What you want is a fairly strong hard cheese. I've tried this also with "commercial" mustards, it wasn't as nice. So, if you have ground mustard, it's definitely better to prepare it yourself. My children used to enjoy cheese on toast until we came across this recipe. Now the others don't get a look in. Regards, John. Courtesy of Shareware RECIPE CLIPPER 1⅒

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