Chicken, With Welsh-Rabbit Sauce:

You use sharp cheddar for the sauce, and serve it on hot toast.

3 Tbsps.        butter or margarine

3 Tbsps.        flour

1 tsp.          salt

                             Dash cayenne

1/8 tsp.       pepper

1tsp.            prepared mustard

1 tsp            Worcestershire

2 cups         milk

1/2 pound  sharp cheddar cheese, shredded

                             Sliced cooked chicken

                             Hot toast

1. Melt butter, blend in flour and seasonings, and add milk, to make sauce. Cook stirring until thickened.

2. Add cheese; cook until cheese is melted.

3. Arrange chicken on ovenproof platter; cover with the sauce. Broil until golden brown and bubbly. Serve on hot toast.

Serves 6.
©Al (Alex-Alexander) D Girvan. All rights reserved.