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Categories:Viewed: 34 - Published at: 4 years ago
Ingredients
- 2 tbsp. butter
- 1/2 cup light beer
- ale at room temperature
- 2 egg yolks
- 1/2 tsp. dry mustard
- 1 dash cayenne
- 1 tsp. Worcestershire Sauce
- 3 cups coarsely grated aged Cheddar
Method
- AGED CHEDDAR..(This is about 1/2 lb.
- by my measure.
- The cheese should be flaky and sharp, a sign of its maturity.)
- Use a DOUBLE BOILER, a chafing dish, or a very heavy, enameled, cast iron skillet over an easily regulated small flame.
- First melt the butter.
- Beat together the ale, egg yolks, and seasonings.
- Have this, along with the grated cheese, at your side, and a wooden or enamel spoon in your hand.
- You are ready to begin.
- Add the cheese a little at a time to the butter, stirring constantly and in one direction only.
- When the melting cheese forms a thick mass, add a little of the ale mixture.
- Never stop stirring!
- When all the cheese is in and melted, and sufficient ale has been added to make a smooth velvety sauce, continue the stirring, over very low heat, for another 10 minutes or so.
- Never let the Rabbit boil, but keep it steaming hot.
- It will thicken a little, and you should add more of the ale mixture, to your taste, as you stir.
- When it finally is as smooth as thick cream and heavily coats the spoon, serve it at once over toasted bread or muffins, on hot plates.
- Broiled or sauteed slices of tomato on the toast make a delicious variation.
- A suggestion: If the plates and toast are in the warm oven while you are stirring, you have no hassle when ready to serve.
- Serves 2 to 3.
