Welsh Rabbit

This recipe is from Fat, the splendid and full-flavored book by Jennifer McLagan (Ten Speed Press, $32.50, 240 pages, hardcover with full-color photographs). In the recipe's introduction, McLagan explores the theories of the origins of the name of this cheese-based dish -- "rabbit" versus "rarebit" -- and how it's as popular in France as it is in Wales or England.

While Welsh Rabbit is popular as a snack, it makes a perfect lunch served along with a simple green salad or a mug of tomato soup.

Serves 2.

Ingredients

4 ounces/115 g Gloucester or Cheshire cheese
1/2 cup/4 ounces/115 g unsalted butter, diced
1 tablespoon dry white wine
1 tablespoon whipping (35 percent fat) cream
1 teaspoon mustard powder
Pinch of cayenne
1 egg
4 thick slices of toast

1. Crumble the cheese into small pieces and place in a saucepan. Add the butter and wine to the pan.
2. In a small bowl, whisk togeter the cream, mustard powder and cayenne and pour over the cheese mixture.
3. Place the pan over very low heat and stir constantly until the mixture is smooth and hot.
4. Remove the pan from the heat, whisk the egg, and stir it into the cheese mixture.
5. Pour the cheese over the toast and serve immediately.

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