British Brunch Fondue

By ccavins

Menu: Welsh rabbit, Broiled Grapefruit with Marmalade, Tea and Coffee.

Ingredients

• Dippers:
• 1 WELSH RABBIT
• 1/4 cup butter or margarine
• 1/4 cup Gold Medal flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dry mustard
• 1/4 teaspoon Worcestershire sauce
• 1 1/2 cups milk
• 2 cups shredded Cheddar cheese (about 8 ounces)
• Hot brown and serve sausages, cut into thirds.
• Hot canned tiny whole potatoes.
• Cherry tomatoes.
• Toasted English muffins, cut into pieces.

Details

Servings 4

Preparation

Step 1

In saucepan, melt butter over low heat. Blend in flour, salt, pepper, dry mustard and Worcestershire sauce. Cook over low heat, stirring until mixture is smooth and bubbly.

Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese; heat over low heat, stirring constantly, until cheese melts.

Pour into earthenware fondue pot; transfer pot to source of heat at table. Adjust heat when necessary to keep fondue warm. Spear Dippers and swirl in fondue with a figure-eight motion.
Makes 4 servings.