Ingredients
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2
-
3
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1/2
-
2
-
2
-
1
-
2
-
3
-
1
-
-
-
-
-
-
Directions
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 , 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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Steps
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1
Done
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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. |
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2
Done
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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). |
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3
Done
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Whisk in the Heavy Cream, Worcestershire Sauce, and the Dry Mustard; Return to a Simmer and Fold in the Cheddar and Stilton Cheeses. |
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4
Done
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Continue Cooking Until the Mixture Is Smooth; Remove from Heat. |
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5
Done
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Transfer Mixture to a Shallow, Oven-Proof Dish or Ramekins and Place Under Broiler to Lightly Brown the Top. |
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6
Done
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Serve With the Toasted Baguette Slices (crostini). |
