Welsh Rabbit Sauce

Welsh Rabbit Sauce


1/4 cup butter
1/4 cup flour
1/4 teaspoon salt
1 teaspoon dry mustard
dash cayenne
2 cups milk
1 cup beef bouillon
1 teaspoon Lea & Perrins Worchestire Sauce
1/2 pound cheddar cheese


Melt butter, blend flour, salt, mustard & cayenne, stir in milk add Lea & Perrins & cheese. 

{Serve over toast}


The (other) recipe is for Hollandaise Sauce.

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