The Whip Taverns Welsh Rarebit

"This recipe appeared in the SOS column of the LA Times. The original recipe is from The Whip Tavern in Coatesille, PA. This is a rich, cheesy dish that is browned under the broiler and served with crostini for dipping. The ale they recommend is Smithwick's Irish Ale, but any will do."
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  • In a small saucepan, melt butter over medium heat then whisk in the flour until the mixture forms a thick, pale roux; remove from heat and set aside.
  • Use a 2 quart saucepan and bring the ale to a simmer; whisk in the roux, a little at a time, until mixture is the consistency of peanut butter (you may not use all of the roux).
  • Whisk in the heavy cream, Worcestershire sauce, and the dry mustard; return to a simmer and fold in the cheddar and Stilton cheeses.
  • Continue cooking until the mixture is smooth; remove from heat.
  • Transfer mixture to a shallow, oven-proof dish or ramekins and place under broiler to lightly brown the top.
  • Serve with the toasted baguette slices (crostini).

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