Welsh Rarebit (Rabbit)

Directions

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.