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Welsh rarebit (spelling based on folk etymology) or Welsh rabbit (original spelling)〔http://www.merriam-webster.com/dictionary/welsh%20rabbit〕〔http://oxforddictionaries.com/definition/english/Welsh-rarebit〕 is a dish made with a savoury sauce of melted cheese and various other ingredients and served hot, after being poured over slices (or other pieces) of toasted bread,〔Chris Roberts, ''Heavy Words Lightly Thrown: The Reason Behind Rhyme'', Thorndike Press, 2006, ISBN 0-7862-8517-6〕 or the hot cheese sauce may be served in a chafing dish like a fondue, accompanied by sliced, toasted bread.〔 The names of the dish originate from 18th-century Great Britain.〔 Welsh rarebit is typically made with Cheddar cheese. ==The sauce== Various recipes for Welsh rarebit include the addition of ale, mustard, ground cayenne pepper or ground paprika〔''Le Guide Culinaire'' by Georges Auguste Escoffier, translated by H. L. Cracknell and R. J. Kaufmann〕〔''Le Répertoire de la Cuisine'' by Louis Saulnier, translated by E. Brunet.〕〔''Hering's Dictionary of Classical and Modern Cookery'', edited and translated by Walter Bickel〕 and Worcestershire sauce.〔Recipes published on the labels of Lea and Perrins (Heinz) Worcestershire sauce,〕〔(Rarebit recipe featuring Lea & Perrins. Good Housekeeping magazine, December 1934. )〕 The sauce may also be made by blending cheese and mustard into a Béchamel sauce〔The Constance Spry Cookery Book by Constance Spry and Rosemary Hume〕〔Farmer, Fannie M., ''Boston Cooking-School Cook Book'' Boston, 1896, ISBN 0-451-12892-3〕 (cf. Mornay sauce). Some recipes for Welsh rarebit have become textbook savoury dishes listed by culinary authorities including Escoffier, Saulnier and others, who tend to use the form Welsh ''rarebit'', emphasizing that it is not a meat dish. Acknowledging that there is more than one way to make a rarebit, some cookbooks have included two recipes: the ''Boston Cooking-School Cook Book'' of 1896 provides one béchamel-based recipe and another with beer,〔 ''Le Guide Culinaire'' of 1907 has one with ale and one without,〔 and the ''Constance Spry Cookery Book'' of 1956 has one with flour and one without.〔 In the United States, a frozen prepared sauce〔(Stouffer's frozen prepared rarebit sauce )〕 sold under the Stouffer's brand name can be found in supermarkets. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Welsh rarebit」の詳細全文を読む スポンサード リンク
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