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Welsh Rarebit Souffle

This, if you've got the time, is a Welsh rarebit with a difference. It's rich golden brown, light and puffy.

 Welsh Rarebit Souffle

  Serves 3

 ½ oz (10 g) butter
 ½ oz (10 g) flour
 6 tablespoons milk
 1 teaspoon French mustard
 a dash of Worcestershire sauce
 a little cayenne pepper
 2 eggs, separated
 1 oz (25 g) strong Cheddar cheese, grated
 1 oz (25 g) Parmesan cheese, grated
 6 slices white bread (cut medium thick) from a small loaf
 salt and freshly milled black pepper
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This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course.


First melt the butter in a small saucepan, blend in the flour and cook for a minute or two before adding the milk very gradually, stirring all the time. Let the mixture bubble for 2 minutes, take the saucepan off the heat and stir in the mustard, Worcestershire sauce, a little cayenne, some salt and freshly milled pepper. Next beat the egg yolks, stir them into the sauce and leave it on one side to cool for a minute.

Now toast the bread on one side. Then beat the grated cheeses into the sauce mixture. Whisk the egg whites until stiff and, using a metal spoon, carefully fold them into the cheese mixture. Cover each slice (on the untoasted side) liberally with the cheese mixture. Pop the slices under a medium grill and when the tops are golden brown, light and puffy, serve at once.


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