Vermont rarebit
4 Servings
Ingredients
| Quantity | 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 |
Directions
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