Swiss Cheese Rabbit
½ cup white wine, preferably Neufchâtel
½ cup grated Gruyère
1 teaspoon Worcestershire sauce
½ saltspoon paprika
2 egg yolks
Stir wine and seasonings together with the cheese until it melts, then thicken with the egg yolks, stirring at least 3 more minutes until smooth.
Sherry Rabbit
3 cups grated cheese
½ cup cream or evaporated milk
½ cup sherry
¼ teaspoon English mustard
½ teaspoon Worcestershire sauce
A dash of paprika
Heat cheese over hot water, with or without a bit of butter, and when it begins to melt, stir in the cream. Keep stirring until almost all of the cheese is melted, then add sherry. When smooth
and creamy, stir in the mustard and Worcestershire sauce, and after pouring over buttered toast dash with paprika for color.