Savory Eggy Dry Rabbit
⅛ pound butter
2 cups grated Gruyère
4 eggs, well-beaten
Salt
Pepper
Mustard
Melt butter and cheese together with the beaten eggs, stirring steadily with wooden spoon until soft and smooth. Season and pour over dry toast.
This "dry" Rabbit, in which the volume of the eggs makes up for any lacking liquid, is still served as a savory after the sweets to finish a fine meal in some old-fashioned English homes and hostelries.
Cream Cheese Rabbit
This Rabbit, made with a package of cream cheese, is more scrambled hen fruit than Rabbit food, for you simply scramble a half-dozen eggs with butter, milk, salt, pepper and cayenne, and just before the finish work in the cheese until smooth and serve on crackers—water crackers for a change.
Reducing Rarebit (Tomato Rarebit)[A]
YIELD: 2 servings. 235 calories per serving.