Winemaker’s rarebit

Winemaker’s rarebit

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

A time-honoured snack that is at its best served with a glass of chilled white wine.

Ingredients

Quantity Ingredient
1 1/2 cups grated gruyere cheese
1/4 cup milk or cream
1/2 teaspoon dry mustard
salt and cayenne pepper
15g butter
1/4 cup light dry white wine
1 eggs, well beaten
4 slices buttered toast

Method

  1. Put cheese and milk or cream into saucepan and heat gently, stirring until cheese begins to melt. Lower heat, add mustard, salt, cayenne, butter then wine and egg. Stir until mixture thickens a little but do not allow to boil. Pour over toast and serve at once.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again