Fanny Farmer’s ‘English Monkey’
Fanny Farmer’s ‘English Monkey’ amounts to her extremely good Boston variation on Welsh rabbit enriched with breadcrumbs and milk.
- 1 cup breadcrumbs
- 1 cup whole milk
- 1 Tablespoon unsalted butter
- ½ cup shredded sharp Cheddar or other English, or English style, hard cheese
- a beaten egg
- salt
- ½ teaspoon or more cayenne
- Soak the crumb in the milk for at least 15 minutes.
- Melt the butter over low heat and stir in the cheese until it melts.
- Stir the crumb into the cheese, then whisk the egg into the mix and add the seasonings
- Serve on toast or, as Farmer does, “toasted crackers.”