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Welsh Rarebit

List of Ingredients




2 tablespoons unsalted butter
3 tablespoons flour
2/3 cup beer (not dark)
13 1/2 ounce can tomatoes, drained well, chopped, then drained well again
10 ounces extra sharp cheddar cheese, grated course
1/2 teaspoon dry mustard
1 teaspoon worcestershire sauce
1/4 teaspoon tabasco sauce
18-1 inch slices Italian bread, toasted
6 slices cooked and crumbled bacon
parsley sprigs

Recipe



In a saucepan combine the butter and the flour and make a roux over low heat, stir for three minutes to devolop the flavor. Whisk in the beer and the tomatoes and boil for 3 minutes. Reduce the heat to moderate low, stir in the cheddar, the mustard, the worcestershire and the tobasco sauce. Cook this mixture, stirring until it is hot (but do not boil).

Arrange 3 of the toasts on each of 6 plates and spoon the cheddar mixture on top. Garnish with a piece of parsley and sprinkle with bacon. Serves 6.