Welsh Rabbit

2 tsp Worcester sauce 1/2 cup ale or beer
1/2 tsp dry mustard 1 pound sharp natural cheddar
Dash of cayenne cheese, shredded
Dash of paprika

Mix the seasonings in a skillet. Add the ale and let stand over very low heat until the ale is hot. Add the cheese and stir until it has melted. Serve on hot toast or as a sauce on fish or vegetables.

New York Times Cookbook

[Wolfe] “A genius may discover the hidden secrets and display them; only a god could create new ones.” ~ Fer de Lance

Wolfe] “….it would be futile for a man to labor at establishing a reputation for oddity if he were ready at the slightest provocation to revert to normal action.” ~ Fer de Lance

[Archie] “When I got back to 35th Street he was sitting in the kitchen by the little table where I always ate breakfast, drinking beer with 3 bottles already gone, arguing with Fritz whether chives should be used in tomato tarts.” ~ Fer de Lance

Fer de Lance Recipe Index

Categories: Fer de Lance, Nero Wolfe, Recipe | Tags: , , , | 1 Comment

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  1. Pingback: Fer de Lance Recipe Index | A Wolfe In The Kitchen

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