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.
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