Tomato-Onion Rabbit Recipe
Ingredients
| Sharp cheddar cheese | 1 pound | |
| Butter/Margarine | 4 Tablespoon, divided | |
| Salt | 1 1/2 Teaspoon | |
| Dry mustard | 1 Teaspoon | |
| Dash Tabasco | ||
| 1 cup coffee cream | ||
| Eggs | 2 , Well beaten | |
| 1 Spanish or Burmuda onion, thinly sliced | ||
| Tomatoes | 2 , buttered | |
Directions
Grate cheese, or cut into small pieces.
Melt 2 tablespoons butter over boiling water.
Add cheese; stir until melted.
Add salt, mustard, Tabasco and cream, stirring constantly.
Add a little of the cheese mixture to the beaten eggs; return to remaining mixture.
Cook and stir over low heat about 2 minutes.
Cook onion slices in 1 tablespoon butter until they are lightly browned and tender; slice tomatoes crosswise into 4 slices; cook in remaining 1 tablespoon butter about 2 minutes.
Place 2 slices toast on each plate; cover toast with onions; top with tomato slices.
Pour rabbit over all.
Melt 2 tablespoons butter over boiling water.
Add cheese; stir until melted.
Add salt, mustard, Tabasco and cream, stirring constantly.
Add a little of the cheese mixture to the beaten eggs; return to remaining mixture.
Cook and stir over low heat about 2 minutes.
Cook onion slices in 1 tablespoon butter until they are lightly browned and tender; slice tomatoes crosswise into 4 slices; cook in remaining 1 tablespoon butter about 2 minutes.
Place 2 slices toast on each plate; cover toast with onions; top with tomato slices.
Pour rabbit over all.
Chef
