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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Welsh

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Use a double boiler, a chafing dish, or a very heavy, enameled, cast iron skillet over an easily regulated small flame. | 2. 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. | 3. 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. | 4. 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 sautéed slices of tomato on the toast make a delicious variation. | 5. 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. | 6. The Vegetarian Epicure. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
ale	1/2	cup		55.3343	14.2567	0.0	0.0
egg yolk	2			109.48	1.2206	5.3924	9.0236
mustard	1/2	teaspoon		0.1575	0.0272	0.0167	0.0024
cayenne	1	pinch		0.3578	0.0637	0.0135	0.0194
worcestershire sauce	1	teaspoon		4.42	1.1027	0.0	0.0
cheddar cheese	3	cups	grated aged	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.