Welsh Rabbit
4 servings
15 minutes
Welsh rabbit is not a meat dish but a delightful snack of British cuisine filled with the rich flavor of melted cheese and spicy notes of mustard and beer. The recipe dates back to the 18th century when simple peasants replaced expensive game with more accessible ingredients to create a hearty and aromatic dish. A crispy baguette soaked in butter and baked to a golden crust serves as the perfect base for the thick, velvety sauce. Wheat flour gives the sauce density while cheddar adds richness. Dark beer or cider adds a slight bitterness that highlights the depth of flavor. An important touch is the delicate egg yolks that create a silky texture. Served hot, it pairs perfectly with light salads or fresh vegetables, turning a simple snack into a gastronomic delight.
1
Slice the white baguette into thin slices, spread butter on both sides of the slices, and place in an oven preheated to 200 degrees for three to four minutes.
- French baguette: 1 piece
- Butter: 100 g
2
During this time, prepare the sauce in the pan. Fry a tablespoon of wheat flour in butter, stirring constantly, until it turns a golden caramel color. This is how a thickener is made — the French call it 'roux'.
- Wheat flour: 1 tablespoon
- Butter: 100 g
3
Pour half a pint of dark beer or cider and 100 ml of milk into the thickener, and whisk everything together. Add a tablespoon of dry mustard, a pinch of black ground pepper, and grated cheddar cheese (can be replaced with cheese). Let this mixture simmer on low heat for about a minute, then remove from heat, and when the bubbling subsides, whisk in two egg yolks into the sauce.
- Dark beer (stout/porter): 200 ml
- Milk: 100 ml
- Mustard: 1 tablespoon
- Ground black pepper: to taste
- Cheddar cheese: 200 g
- Egg yolk: 2 pieces
4
Take out crispy baguette slices from the oven, pour with sauce, and eat.
