BBC

The ultimate cheese on toast from the one and only Keith
Floyd. Travel back in time with this traditional teatime
treat.
Ingredients
25g/1oz butter
25g/1oz flour
150ml/5fl oz milk
175g/6oz cheddar cheese, grated
150ml/5fl oz brown ale
1 tsp English mustard
2 tsp Worcestershire sauce
salt and pepper
2 egg yolks
4 slices of toast
Preparation method
Make a roux with the butter and flour, and leave to
cool.
Bring the milk to the boil, then whisk it into the
roux. Bring to the boil once again, whisking to ensure that
it does not burn and also that the sauce is free of lumps.
Add the cheese, beat in and remove from the heat.
Reduce the ale, English mustard and Worcestershire
sauce. When thick, add this mixture to the cheese sauce.
Season well with salt and pepper and beat in the egg yolks.
Spoon on to the slices of toast and grill until
bubbling. Serve with extra Worcestershire sauce handed
separately.

⁂

* 125ml milk
* 1 tbsp flour
* 400g farmhouse cheddar , grated
* 175g fresh white breadcrumbs
* 1 heaped tsp English mustard powder
* 1 tbsp Worcestershire sauce (go for Lea & Perrins)
* 120ml ale , cider or Guinness (the last will give a
* stronger flavour)
* 1 egg , plus 1 yolk
* 6-8 slices, toasted crusty bread


1. Heat the milk in a pan, whisk in the flour and bring
to the boil. Allow to bubble until slightly thickened.
Reduce the heat to low and add the grated cheese. Stir
briefly until melted, then add the breadcrumbs, mustard
powder, Worcestershire sauce and your choice of alcohol.
Cook, stirring, until the mixture starts to leave the side
of the saucepan. Remove from the heat and leave to cool
slightly.
2. Put the mixture in a food processor and, with the
motor running, add the eggs. Keep it running for about a
minute, then season with ground black pepper. Spread onto
the toast and grill until browned and golden.

http://www.bbcgoodfood.com/recipes/3660/the-cheese-society-welsh-rarebit