From Fat, By Jennifer McLagan
Reprinted with permission from Fat, An Appreciation of a Misunderstood Ingredient, with Recipes, by Jennifer McLagan, copyright © 2008. Published by Ten Speed Press.
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.
- 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
- Crumble the cheese into small pieces and place in a saucepan. Add the butter and wine to the pan.
- In a small bowl, whisk togeter the cream, mustard powder and cayenne and pour over the cheese mixture.
- Place the pan over very low heat and stir constantly until the mixture is smooth and hot.
- Remove the pan from the heat, whisk the egg, and stir it into the cheese mixture.
- Pour the cheese over the toast and serve immediately.