Wayne Boatwright wrote:
> No, I haven't, and I have tried many times. I do know it was made with a
> very sharp cheddar, and I believe it has a small amount of sherry in it.
> Additionally, it was served over a wonderful melba toast that they made
> there in the restaurant. It wasn't as hard as commercial melba toast, and
> was just a bit thicker. It was toasted 'til dry with just a bit of buter
> on it.
>
So, you have two problems--the Welsh rarebit and the toast. :-(
What restaurant was this? I wonder whether the recipes ever made
their way into print?

--
Jean B.