When well-heated stir in the
cheese gradually. Continue stirring at least 10 minutes, and when
well-blended stir in the sherry and serve on hot, buttered toast.
Pink Poodle
2 tablespoons butter
1 tablespoon chopped onion
1 tablespoon flour
1 jigger California claret
1 cup cream of tomato soup
A pinch of soda
1/2 teaspoon dry mustard
1/2 teaspoon salt
1 teaspoon paprika
A dash of powdered cloves
3 cups grated cheese
1 egg, lightly beaten
Cook onion in butter until light golden, then blend in flour,
wine and soup with the soda and all seasonings. Stir in cheese
slowly until melted and finish off by thickening with the egg and
stirring until smooth and velvety. Serve on crisp, buttered toast
with a dry red wine.
Although wine Rabbits, red or white, are as unusual as Swiss ones with
Gruyere in place of Cheddar, wine is commonly drunk with anything from
a Golden Buck to a Blushing Bunny. But for most of us, a deep draught
of beer or ale goes best with an even deeper draught of the mellow
scent of a Cheddar golden-yellow.
Pages:
93
94
95
96
97
98
99
100
101
102
103
104
105
106
107
108
109
110
111
112
113
114
115
116
117