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  • Canape - Welsh Rarebit

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    Wendy Jackson
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    Welsh Rarebit Bechamel Cheddar cheese grated Egg yolks mustard, English Worcestershire sauce and cayenne. Add the yolks, mustard, Worcestershire sauce, cayenne and season with salt. Butter and trim the toast into squares. Spread the mixture dome shaped on the toast. Place under the salamander and glaze to a golden brown colour. Serve immediately garnished with picked parsley.

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    Welsh Rarebit Bechamel Cheddar cheese grated Egg yolks mustard, English Worcestershire sauce and cayenne. Add the yolks, mustard, Worcestershire sauce, cayenne and season with salt. Butter and trim the toast into squares. Spread the mixture dome shaped on the toast. Place under the salamander and glaze to a golden brown colour. Serve immediately garnished with picked parsley.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    71 views1 page

    Canape - Welsh Rarebit

    Uploaded by

    Wendy Jackson
    Welsh Rarebit Bechamel Cheddar cheese grated Egg yolks mustard, English Worcestershire sauce and cayenne. Add the yolks, mustard, Worcestershire sauce, cayenne and season with salt. Butter and trim the toast into squares. Spread the mixture dome shaped on the toast. Place under the salamander and glaze to a golden brown colour. Serve immediately garnished with picked parsley.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Welsh Rarebit

    Béchamel 50ml 200g


    Cheddar cheese grated 100g 400g
    Egg yolks 1 2
    Mustard – English ¼ tsp 5g
    Worcestershire sauce To taste Few drops
    Cayenne To taste To taste
    Slices of toast 2 10
    Butter 10g 75g
    Parsley picked
    Method

    1. Boil the béchamel in a sauteuse, add the


    cheese and mix in thoroughly away from the
    heat.
    2. Add the yolks, mustard, Worcestershire sauce
    and cayenne and season with salt and a little
    cayenne and mix in thoroughly.
    3. Butter and trim the toast into squares
    4. Spread the mixture dome shaped on the toast.
    5. Place under the salamander and glaze to a
    golden brown colour.
    6. Serve immediately garnished with picked
    parsley.

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