Turkey Rarebit Recipes

TURKEY RAREBIT

Steps:

• Position a rack 4 to 5 inches from the broiler and heat the broiler on high.
• Lightly butter a large, rimmed baking sheet. Smear one side of each slice of bread with the mustard. Set the bread slices mustard side up on the baking sheet and top with the turkey.
• Melt the butter in a 2 ­quart saucepan over medium heat and add the scallions. Cook for 1 minute, stirring often.
• Whisk in the flour and cook for 1 minute more, stirring often. Add the milk and beer. Whisk until thick and bubbling (2 minutes).
• Add all of the cheese except 1/4 cup worth, the Worcestershire and 1/2 tsp pepper and whisk until bubbling, just a few seconds. Season to taste with salt and pepper.
• Spoon 1/4 cup of the cheese sauce over each sandwich. Sprinkle with the remaining cheese.
• Broil until bubbling and browned, 4 to 5 minutes. Cool for a couple of minutes before serving.

WELSH RAREBIT

Steps:

• In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately.

WELSH RAREBIT

Steps:

• Chopped fresh chives, for sprinkling
• Put a skillet over low heat and add 2 tablespoons of the butter. Toast the bread in the skillet until the underside is golden brown, a couple of minutes. Turn the bread over, toast the other side, then remove from the skillet and keep warm.
• To make the sauce, melt the remaining 2 tablespoons butter in a saucepan over low heat. Sprinkle in the flour and whisk together until combined. Cook over low heat, stirring continuously, until the taste of the flour is cooked out, about 2 minutes.
• Pour in the beer and milk, whisking constantly to avoid lumps, and cook for an additional minute to thicken. Add the mustard, paprika, cayenne and Worcestershire sauce, then whisk some more. Add the cheese, whisking slowly, and cook until smooth, melted and very hot, a couple of minutes. Remove from the heat and whisk in the egg yolk.
• Lay a piece of toast on each plate, spoon the hot sauce over the toast and sprinkle with chopped chives.