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In a small
saucepan melt the butter and make
a roux with the flour. Cook for a
couple of minutes, stirring to prevent
the roux from burning.
Stir in
the warm beer by degrees, until you
have a thick but smooth sauce. Add
the grated cheese and stir until melted.
You should
now have a thick paste. Mix in the
mustard and Worcestershire sauce and
season well with black pepper.
Lightly toast and butter the bread,
then pile up the cheesy mixture on
each slice.
Cook under
a hot grill for a few minutes, until
browned and bubbling.
* roux = A cooked mixture
of flour and butter used to thicken
a sauce or soup
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