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Welsh Rarebit






25g Butter  
25g Flour  
150ml Milk  
175g Welsh Cheese, grated  
150ml Brown Ale  
1 tsp English Mustard  
2 tsp Worcestershire Sauce (make sure it doesn't contains anchovies)  
2 Egg yolks  
4 slices of toast  
  salt & pepper  


Melt the butter and stir in the flour, and leave to cool.

Bring the milk to the boil, then add gradually to the butter/flour roux. whisk and Bring to the boil once again, whisking to ensure that it does not burn and also that the sauce is free of lumps.

Add the cheese, beat in and remove from the heat.

Reduce the ale, English mustard and Worcestershire sauce. When thick, add this mixture to the cheese sauce. Season well with salt and pepper and beat in the egg yolks.

Spoon on to the slices of toast (toasted on one side).and grill until bubbling.

Serve with extra Worcestershire sauce handed separately.

Source: not known

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