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.
|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|
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
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.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
Barbecue recipes: burgers, kebabs and the rest
Win an Induction Hob from Argos
22 Jul 2014 15:33
Shepherd's Pie with Cheese crusted Leeks
22 Jul 2014 08:52
|Food and travel||
Short break ideas
13 Jul 2014 08:31
16 Jul 2014 11:02
|Can Anyone Help?||
22 Jul 2014 22:53
17 Jul 2014 16:38
Best micro combi
15 Jul 2014 14:04
03 Jul 2014 09:37