Alex's Rarebit

That s my version of a high calorific Rarebit. In fact it s a mix in between Welsh Rarebit and French 's Vosgian Tartiflette.

In this receipe you need 1/2 Roblochon (for two persons), bred (toasted is better), a drop of beer, french white wine, gin (if you like spirituals).
In a plate (soup plate or alike) that stand the hoven temperature, place the bred first so that it covers the bottom of it.
Then just humidify the bred with the wine, beer,.... just for the taste of it (not more you....)
You can have oignons, garlic, chillis... if you want.
Slice the roblochon in two on the thickness of it.
Dispose the roblochon on the bred, crust on the outside.
Put into the hoven for a 30 minutes max at 200 degrees C.

Enjoy with beer and wine you like.

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