Welsh rabbit with tomato

1 servings

Quantity Ingredient
2 tablespoons Unsalted butter
3 tablespoons All-purpose flour
⅔ cup Beer; (not dark)
A; (13 1/2- to 14
; 1/2-ounce) can
; tomatoes, drained
; in a sieve,
; chopped, and
; drained again well
10 ounces Extra-sharp Cheddar; grated coarse
½ teaspoon English-style dry mustard
1 teaspoon Worcestershire sauce
¼ teaspoon Tabasco; or to taste
Eighteen 1-inch slices of Italian bread; toasted
; or 12 English muffin halves
Flat-leafed parsley sprigs for garnish
Bacon as an accompaniment if desired

In a saucepan combine the butter and the flour and cook the roux over low heat, stirring, for 3 minutes. Whisk in the beer and the tomatoes and boil the mixture, whisking, for 3 minutes. Reduce the heat to moderately low, stir in the Cheddar, the mustard, the Worcestershire sauce, and the Tabasco, and cook the mixture, stirring, until it is hot (but do not let it boil). Arrange 3 of the toasts or 2 of the muffin halves on each of 6 plates and spoon the Cheddar mixture on top. Garnish the Welsh rabbit with the parsley and serve it with the bacon.

Serves 6.

Gourmet October 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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