2 slices bread
butter for spreading
100 g Cheshire cheese
4 tbsp light ale
2 tbsp (1 oz) 25 g butter or hard block margarine
1/4 tsp red wine vinegar
1/2 tsp Worcestershire sauce
celery salt and Cayenne pepper
2 eggs
butter for spreading
100 g Cheshire cheese
4 tbsp light ale
2 tbsp (1 oz) 25 g butter or hard block margarine
1/4 tsp red wine vinegar
1/2 tsp Worcestershire sauce
celery salt and Cayenne pepper
2 eggs
method
1. Toast the bread lightly on both sides.
2. Butter one side of each slice.
3. Grate the cheese finely.
4. Heat the cheese, butter, and ale in a small saucepan
5. When well blended and creamy, draw off the heat, and stir in 1/2 tsp Worcestershire sauce, the vinegar, seasoning, and 2 eggs.
6. Return to the heat and stir briskly until the mixture thickens; do not let it boil.
7. Pour or spread it over the buttered toast. Cut off the crusts, and serve immediately.
2. Butter one side of each slice.
3. Grate the cheese finely.
4. Heat the cheese, butter, and ale in a small saucepan
5. When well blended and creamy, draw off the heat, and stir in 1/2 tsp Worcestershire sauce, the vinegar, seasoning, and 2 eggs.
6. Return to the heat and stir briskly until the mixture thickens; do not let it boil.
7. Pour or spread it over the buttered toast. Cut off the crusts, and serve immediately.
serving amount
serves 2 - 4
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
