On Wed 17 Sep 2008 06:27:40a, Jean B. told us...

> 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?
>

The Welsh Rarebit is the only thing I never was able to duplicate. The
restaurant was actually the very lovely dining room of our most elegrant
department stores, The Halle Bros. Co., in Cleveland. They had wonderful
menus for both lunch and dinner.

I can only give them partial credit for the toast. We had a local bakery,
Hough Bakery, which is no longer in business where you could buy really top
quality loaves of many kinds of breads. One was a white bread, square like
sandwich bread, with a firm texture and sliced about 1/4" thick. I'm sure
this is what Halle's used, as I bought it numerous times, lightly butter
first one side and then the other, sometimes sprinkling a bit of garlic
powder on it, then toasted it in the oven until completely dried.

I can buy or bake good bread now, but the precise thin slicing would be the
issue.



--
Wayne Boatwright

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