Recipe - Welsh Rabbit With Tomato

2 tablespoon Unsalted butter
3 tablespoon Allpurpose flour
2/3 cup Beer; (not dark)
A; (13 One half to 14
; 1/2ounce) can
; tomatoes, drained
; in a sieve,
; chopped, and
; drained again well
10 ounce Extrasharp Cheddar; grated
coarse
One half teaspoon Englishstyle dry mustard
1 teaspoon Worcestershire sauce
One fourth teaspoon Tabasco; or to taste
Eighteen 1inch slices of
Italian bread; toasted
; or 12 English muffin
halves
Flatleafed parsley sprigs
for garnish
Bacon as an accompaniment if
desired

In a saucepan combine the butter and the flour and cook the roux over low
heat, stirring, for 3 minutes. Whisk in the beer and the tomatoes and boil
the mixture, whisking, for 3 minutes. Reduce the heat to moderately low,
stir in the Cheddar, the mustard, the Worcestershire sauce, and the
Tabasco, and cook the mixture, stirring, until it is hot (but do not let it
boil). Arrange 3 of the toasts or 2 of the muffin halves on each of 6
plates and spoon the Cheddar mixture on top. Garnish the Welsh rabbit with
the parsley and serve it with the bacon.

Serves 6.

Gourmet October 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.