Welsh Rabbit

Portions: 25 Portion size: 4 oz (125 g)




3 tbsp

45 mL

Worcestershire sauce


2 tsp

10 mL

Dry mustard






21/z cups

625 mL

Beer or ale

5 lb

2.5 kg

Sharp cheddar cheese,


Mix the Worcestershire sauce and spices in a heavy saucepan. Add the beer or ale. Heat almost to a simmer. Set the pan over very low heat. Add the grated cheese, a little at a time. Stir constantly. Continue to stir over low heat until the mixture is smooth and thick.

Remove from heat. The mixture may be kept warm in a steam table or bain-marie, but it is better if served immediately.

25 slices

25 slices

White bread

Per serving:

Calories, 470; Protein, 26 g; Fat, 31 g (60% cal.); Cholesterol, 95 mg; Carbohydrates, 19 g; Fiber, 1 g; Sodium, 750 mg.

5. Toast the bread.

6. For each portion, place a slice of hot toast on a plate. Ladle 4 fl oz (125 mL) cheese mixture over the toast. Serve.

Note: This dish is sometimes called Welsh Rarebit, although Rabbit is the original name.

ff Sirniki (Russian Fried Cheese Cakes)

Portions: 25 Portion size: 31/! oz (100 g)

U.S. Metric Ingredients

5 lb 2.3 kg Pot cheese


1. Place the pot cheese in a strainer lined with cheesecloth. Fold the overhanging cloth over the top of the cheese so that it is covered. Set the strainer over a bowl and refrigerate for 24 hours to drain the cheese.

6 oz 175 g Bread flour 2. Force the cheese through a sieve or food mill into the bowl of a

8 8 Egg yolks mixer.

tsp 2 mL Salt 3. Add the flour, egg yolks, salt, and sugar.

2 oz 60 g Sugar 4. With the paddle attachment, mix until smooth.

as needed as needed Butter for frying 5. Divide the dough into 3 parts. Roll each part into a cylinder about

3 in. (7'/2 cm) thick. Wrap in plastic film. Refrigerate 2 hours or more.

6. At service time, cut the cheese rolls into cakes about M in. (2 cm) thick.

7. Heat about Vu in. (3 mm) butter in a heavy sauté pan. Pan-fry the cakes over low heat until golden brown on both sides. Turn very carefully with a spatula.

as needed as needed Confectioners' sugar 8. Plate the cakes and sprinkle lightly with confectioners' sugar.

21.2 pt 1.2 L Sour cream Place about 11/2 tbsp (20 mL) sour cream on the plate next to the cake. Serve immediately.

Per serving:

Calories, 350; Protein, 18 g; Fat, 23 g (63% cal.); Cholesterol, 130 mg; Carbohydrates, 12 g; Fiber, 0 g; Sodium, 480 mg.

Note: This dish is often served as the main course for brunch or lunch. In this case, portion sizes may be increased. Sirniki may also be served with strawberry or other preserves.

Continue reading here: Swiss Fondue

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