Vermont Rarebit Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 tbsp: Melted butter or margarine,
4 each: Egg yolks,
1 cup: Beer,
1 tsp: Dry mustard,
2 tsp: Worcestershire sauce,
1 lbs: Vermont cheddar, shredded
Cayenne pepper,
8 slice: Toast,
Directions:
Use a double-boiler. Melt butter. Beat egg yolks, beer, mustard, and
Worcestershire sauce and stir into butter. When mixture is hot, add
cheese slowly, stirring with a wooden spoon. When sauce is creamy,
add cayenne and spoon onto warm toast. Serves 4. From: Steve Herrick
Source: [Dakin Farm - Ferrisburg, VT] Courtesy of Shareware RECIPE
CLIPPER 1.2
Submitted By THE CALIFORNIA HERITAGE CONTINUES, A COOKBOOK BY THE
JUNIOR
Source from luhu.jp
Worcestershire sauce and stir into butter. When mixture is hot, add
cheese slowly, stirring with a wooden spoon. When sauce is creamy,
add cayenne and spoon onto warm toast. Serves 4. From: Steve Herrick
Source: [Dakin Farm - Ferrisburg, VT] Courtesy of Shareware RECIPE
CLIPPER 1.2
Submitted By THE CALIFORNIA HERITAGE CONTINUES, A COOKBOOK BY THE
JUNIOR
Source from luhu.jp