Note: Adapted from the Whip Tavern in Coatesville, Pa. The Whip Tavern uses Smithwick's Irish Red Ale in this recipe.
2 tablespoons butter
3 tablespoons flour
1/2 cup ale
2 cups heavy cream
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard
2 ounces shredded yellow cheddar cheese
3 ounces Stilton cheese
1 (8-ounce) baguette, thinly sliced on the bias and toasted
1. Make the roux: In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook until the flour is completely incorporated to form a thick, pale roux. Remove from heat and set aside.
2. In a 2-quart saucepot, bring the ale to a simmer. 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. Whisk in the heavy cream, Worcestershire and dry mustard. Bring to a simmer again and fold in the cheddar and Stilton cheeses and continue cooking until the mixture is smooth. Remove from heat.
3. Transfer the mixture to a shallow oven-proof dish or ramekins and place under the broiler until the top is lightly browned. Serve immediately with the toasted baguette slices.
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