Rinktum Ditty Recipe
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 2/3 cup tomato juice
- 1 tablespoon medium-dry Sherry, or to taste
- 1 teaspoon sugar
- 1 teaspoon English-style dry mustard
- 1 1/4 cups grated sharp Cheddar (about 3 ounces)
- 2 slices of butter toast, quartered
- 1 hard-boiled large egg, chopped fine
- In a heavy saucepan melt the butter over moderately low heat, add the flour, and cook the roux, whisking, for 2 minutes. Whisk in the tomato juice, the Sherry, the sugar, and the mustard, bring the mixture to a boil, whisking, and simmer it for 1 minute. Remove the pan from the heat, add the Cheddar gradually, whisking, and heat the mixture over low heat, whisking, until the cheese is melted. Divide the toast between 2 plates, spoon the sauce over it, and sprinkle each serving with the egg.
