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    You are in: Home / Recipes / The Whip Taverns Welsh Rarebit Recipe
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    The Whip Taverns Welsh Rarebit

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    threeovens's Note:

    This recipe appeared in the SOS column of the LA Times. The original recipe is from The Whip Tavern in Coatesille, PA. This is a rich, cheesy dish that is browned under the broiler and served with crostini for dipping. The ale they recommend is Smithwick's Irish Ale, but any will do.

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    Units: US | Metric


    1. 1
      In a small saucepan, melt butter over medium heat then whisk in the flour until the mixture forms a thick, pale roux; remove from heat and set aside.
    2. 2
      Use a 2 quart saucepan and bring the ale to a simmer; whisk in the roux, a little at a time, until mixture is the consistency of peanut butter (you may not use all of the roux).
    3. 3
      Whisk in the heavy cream, Worcestershire sauce, and the dry mustard; return to a simmer and fold in the cheddar and Stilton cheeses.
    4. 4
      Continue cooking until the mixture is smooth; remove from heat.
    5. 5
      Transfer mixture to a shallow, oven-proof dish or ramekins and place under broiler to lightly brown the top.
    6. 6
      Serve with the toasted baguette slices (crostini).

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    Nutritional Facts for The Whip Taverns Welsh Rarebit

    Serving Size: 1 (175 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 537.8
    Calories from Fat 373
    Total Fat 41.5 g
    Saturated Fat 25.5 g
    Cholesterol 139.4 mg
    Sodium 571.6 mg
    Total Carbohydrate 29.1 g
    Dietary Fiber 1.1 g
    Sugars 1.8 g
    Protein 12.2 g

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