Welsh Rarebit (Rabbit)

1. 1

   In a small saucepan, melt the butter over medium heat.

2. 2

   Whisk in the flour and cook until the flour is completely incorporated to form a thick, pale roux.

3. 3

   Remove from heat and set aside.

4. 4

   In a 2-quart saucepot, bring the ale to a simmer.

5. 5

   Whisk in the roux a little at a time until the mixture reaches the consistency of peanut butter; you may not use all of the roux.

6. 6

   Whisk in the heavy cream, Worcestershire and dry mustard.

7. 7

   Bring to a simmer again and fold in the cheddar and Stilton cheeses and continue cooking until the mixture is smooth.

8. 8

   Remove from heat.

9. 9

   Transfer the mixture to a shallow oven-proof dish or ramekins and place under the broiler until the top is lightly browned.

10. 10

    Serve immediately with the toasted baguette slices.

* Per serving · 4 servings · Values may vary.