(Tomato Cheddar Sauce on Toast)

　　This rendition of Welsh rabbit, popular in early New England, was probably brought to America from Cheshire. Because the recipe substitutes tomatoes for the beer often used, it was considered suitable for children and invalids.

　　Can be prepared in 45 minutes or less.

Ingredients

　　1 tablespoon unsalted butter

　　1 tablespoon all-purpose flour

　　2/3 cup tomato juice

　　1 tablespoon medium-dry Sherry, or to taste

　　1 teaspoon sugar

　　1 teaspoon English-style dry mustard

　　1 1/4 cups grated sharp Cheddar (about 3 ounces)

　　2 slices of butter toast, quartered

　　1 hard-boiled large egg, chopped fine

　　In a heavy saucepan melt the butter over moderately low heat, add the flour, and cook the roux, whisking, for 2 minutes. Whisk in the tomato juice, the Sherry, the sugar, and the mustard, bring the mixture to a boil, whisking, and simmer it for 1 minute. Remove the pan from the heat, add the Cheddar gradually, whisking, and heat the mixture over low heat, whisking, until the cheese is melted. Divide the toast between 2 plates, spoon the sauce over it, and sprinkle each serving with the egg.