Prog Chefs Unite!!!

 

Welsh Rabbit is basically a thick Mornay sauce which has a minuscule amount of Bechamel and an awful lot of cheese - much like what you would add to Macaroni to make Macaroni Cheese, but a lot thicker - it is also made with beer (ale not lager) and mustard.

 

 

First toast and butter two slices of thick white bread. Blend 1 tablespoon of flour with 1 tablespoon of butter in a small heavy pan over a low heat and cook to form a soft but thick roux, slowly add a small quantity of milk to slacken the roux and then slowly add the beer (or more milk instead of beer if you prefer) to make a very thick white sauce, add a teaspoon of mustard (English, Dijon or whole-grain) and whisk-in and continue cooking until the flour is cooked. (one of my pet gripes about bechamel sauce is that a poorly made one tastes of nothing but uncooked flour). Then remove the pan from the heat and add a lot of grated mature cheddar cheese (at least 8oz) whisking briskly until all the cheese has melted into the sauce (no need to return the pan to the heat, the latent heat in the sauce should be enough). Pour mixture over the toast, sprinkle with a couple of drops of Worcester sauce and serve. You can at this stage flash it under the grill to burn the cheese, but I think it ruins it.