Recipe#6380

Title: Nero Wolfe's Yorkshire Buck

From: Wendy Lockman 
Date: Sun, 24 Mar 1996 13:06:38 -0500 
  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

      Yield: 6 servings
 
      1 tb Butter
      1 lb Cheshire cheese, grated
      1 c  Ale (not beer)
      7 lg Eggs
    1/4 ts Salt
      1 ts Dry mustard
      2 ds Tabasco
      6 sl Canadian back bacon
      3    English muffins
      2 tb Dijon mustard
 
  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.
                         (The Doorbell Rang)