1. 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. 2. 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). 3. Whisk in the heavy cream, Worcestershire sauce, and the dry mustard; return to a simmer and fold in the cheddar and Stilton cheeses. 4. Continue cooking until the mixture is smooth; remove from heat. 5. Transfer mixture to a shallow, oven-proof dish or ramekins and place under broiler to lightly brown the top. 6. Serve with the toasted baguette slices (crostini). ---------------------------------------------------------------------------
Nutrition
Ingredients
