English Welsh Rabbit
|Cream||3⁄4 Cup (12 tbs)|
|American cheese||1⁄2 Pound, cut into small cubes|
|Prepared mustard||1⁄4 Teaspoon|
|Egg||1 , slightly beaten|
Combine cream and cheese in top of double boiler.
Add salt, cayenne and mustard.
Cook over hot water (not boiling) until cheese is melted, stirring occasionally.
Gradually add some of the hot sauce to egg, stir well and return to double boiler.
Cook for 1 or 2 minutes until sauce thickens, stirring constantly.
Pour over hot toast, dash with paprika and serve immediately.
Makes about 1 cup.
A thick slice of tomato, crisp bacon, or slices of frizzled ham make appropriate edible garnishes.