In celebration of our friend of from Wales coming into to town for a visit, I planned a cornucopia of British fare to dazzle her with. This being the one of Welsh dish in the book, I couldn’t resist serving her up a Welsh Rabbit (or rarebit) for lunch. The recipe however, seemed a little broken as it called for a whole cup of beer instead of a few table spoons. To add to my misfortune, I used a fairly strong British stout which made the cheese sauce incredibly pungent. At it’s best, the Welsh Rabbit seems like a combination of french toast and a croque monsieur with a hint of beer. This version, however turned into a cheese-beer soup with a piece of toast in the middle.