Nero wolfe's yorkshire buck

6 servings

Ingredients

Quantity Ingredient
1 tablespoon Butter
1 pounds Cheshire cheese, grated
1 cup Ale (not beer)
7 larges Eggs
¼ teaspoon Salt
(The Doorbell Rang)
1 teaspoon Dry mustard
2 dashes Tabasco
6 slices Canadian back bacon
3 English muffins
2 tablespoons Dijon mustard

Directions

Melt the butter in the top of a double boiler. Add the cheese and as it begins to melt, add the ale slowly, stirring constantly. Beat 1 of the eggs and add it, along with the salt, dry mustard, and Tabasco.

Continue to stir until the cheese is melted and the mixture is smooth. Lower the heat and keep hot. Poach the remaining 6 eggs and keep them warm while you fry the bacon on a griddle. Split and toast the English muffins and spread them with a thin coating of Dijon mustard. Put the muffins on a serving plate, pour on the cheese, and top with a slice of bacon, a poached egg, and some more cheese. Serve as hot as possible. Run the muffins under a hot broiler to glaze the tops, if you like.

Source: The Nero Wolfe Cookbook by Rex Stout : The Viking Press, Inc.

: 625 Madison Avenue, New York, NY 10022 : ISBN 670-50599-4

: Library of Congress #72-75754 : 1973

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