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WELSH RAREBIT

Toast the bread slices.  In a large saucepan stir together the cheese, butter, and half the beer.  Cook over a low heat, stirring, until the cheese and butter melt and become thick.  Do not boil.  Remove the pan from the heat and whisk in the egg yolks, one at a time, mixing well.  Add the Cayenne and the remaining beer.  Return to the heat and continue cooking over a low heat, stirring constantly, until mixture becomes very creamy.  To serve, place the toast in shallow ovenproof soup bowls and ladle over the cheese mixture.  Place in a preheated 350F oven for 8-10 minutes, until golden.  This dish can be prepared in advance and placed in the oven just before serving.
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6 slices white bread
1/2 cup unsalted butter
4 cups coarsely grated Cheddar cheese
3 egg yolks
1 cup beer
1/4 cup vegetable oil
pinch Cayenne pepper
salt
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10
mn
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10
mn
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Great Britain
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Appetizers
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