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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

Ingredients
 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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Equipment
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.

Method

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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