Yield: 4 Servings
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 |
\N \N | 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