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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Welsh

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 3. Bring to a simmer again and fold in the cheddar and Stilton cheeses and continue cooking until the mixture is smooth. Remove from heat. | 4. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
ale	1/2	cup		55.3343	14.2567	0.0	0.0
heavy cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
worcestershire sauce	2	tablespoons		26.52	6.6164	0.0	0.0
mustard	1	tablespoon		0.945	0.1634	0.1001	0.0147
cheddar cheese	2	ounces	shredded	99.7902	6.0725	7.6033	5.0349
stilton cheese	3	ounces		75.65	0.0	16.83	0.425
baguette	1		sliced toasted	75.65	0.0	16.83	0.425

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.