3 T butter ¼ tsp ground hot red pepper (cayenne)
4 c freshly grated sharp Cheddar ¼ tsp salt
cheese (1 pound) 2 eggs, lightly beaten
½ c ale 4 slices homemade-type white bread,
1 tsp Worcestershire sauce trimmed of crusts, toasted and
1 tsp dry mustard each cut diagonally into four
½ tsp paprika triangles
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In a heavy 2- to 3-quart saucepan, melt the butter over moderate heat.
When the foam begins to subside, add the cheese, ale, Worcestershire sauce,
mustard, paprika, red pepper and salt. Stirring constantly with a fork, cook
until the cheese melts completely and the mixture is smooth.Remove the pan from the heat and beat in the eggs. Then return the pan to low heat and stir for about 5 minutes until the mixture is thick and creamy. Taste for seasoning.
Arrange the toast triangles attractively on four heated individual serving plates, ladle the Welsh rabbit over them and serve at once. Serves 4.
