Rarebit dishes have been popular in Texas since around 1891. This is a treasured recipe of the lunchroom in the old Baker Hotel in downtown Dallas many years ago, replaced now with yet another glass tower.
Serves: 2
Prep.Time; 25 minutes
3/4 cup beer or half-and-half
1 tablespoon unsalted butter
1 egg yolk -- lightly beaten
1 1/2 cups grated sharp Cheddar cheese
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/2 teaspoon coarse salt
4 slices sourdough white bread or other firm white bread
4 slices tomato
12 ounces sliced smoked turkey breast
4 slices slab bacon -- cooked crisp
In the top of a double-boiler, warm the beer or half-and-half with the butter. Add a tablepoon of the hot liquid to the egg yolk in a small bowl and mix well to temper. Stir the egg into the liquid. Add cheese, stirring until melted evenly. Mix in Worcestershire, mustard, paprika and salt. When sauce is hot and bubbly, remove from heat.
Heat the broiler and toast the bread lightly, or leave it soft if you prefer. Lay two slices on each of two heatproof plates. Arrange half of the tomato, turkey, and bacon over the bread. Spoon half of the rarebit sauce over each; pop under the broiler a few moments until sauce is bubbly. Serve hot, with knives and forks.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved