Moms Rare Rabbit
From notyourmomma 18 years agoIngredients
- 1/2 can of stale beer or ale shopping list
- 1 lb. of sharp cheddar cheese shopping list
- 1 Tablespoon of butter shopping list
- 1 Tablespoon of dry mustard (Coleman's) shopping list
- 1 Tablespoon of Worchestershire shopping list
- Big pinch of cayenne pepper shopping list
- Dash of paprika shopping list
- 1 large egg beaten shopping list
- 8 strips of crisp cooked bacon shopping list
- toast points (using a good sturdy white or wheat bread) shopping list
How to make it
- Two hours ahead, open beer and let it get stale.
- Two hours ahead, cube the cheese and cover and let set at room temperature.
- When ready for supper, melt the butter in the top half of a double boiler, over hot water, not boiling.
- Add cheese and melt very slowly.
- Mix together dry mustard, Worchestershire sauce, cayenne with a short ounce of stale ale.
- Stir into melted cheese and mix well.
- Add remainder of ale very slowly, stirring constantly in one direction only. (Don't ask me why, her directions just said to do it that way!)
- Stir a small amount of the heated cheese into the beaten egg to temper.
- Return this to the cheese mixture and stir until thickened.
- Serve over toast poiints in shallow heat proof dishes.
- Sprinkle with paprika.
- Garnish each serving with two strips of bacon.
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