Welsh Rabbit With East Indian Flavor
|Sharp cheddar cheese||1 Pound, shredded|
|Worcestershire sauce||1⁄2 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Cayenne pepper grains||1 Teaspoon|
|Milk||2⁄3 Cup (10.67 tbs)|
|Bread slice||6 , toasted|
Heat butter in top of a double boiler over simmering water.
Add cheese all at one time and stir occasionally until cheese begins to melt.
Blend in the Worcestershire sauce, dry mustard, and cay enne pepper.
Add milk gradually, stirring constantly until mixture is smooth and cheese is melted.
Spread a teaspoon of chutney over each slice of toast.
Top with cheese mixture.
Top each serving with a poached egg, if desired.