Welsh Rabbit

• 16 (1/3-inch-thick) diagonal baguette slices
• 3 tablespoons unsalted butter, softened
• 1 tablespoon all-purpose flour
• 1/2 cup porter or ale
• 1/4 cup whole milk
• 1 teaspoon dry mustard
• 1/8 teaspoon black pepper
• 6 ounces extra-sharp Cheddar, coarsely grated (about 1 1/2 cups)
• 1 large egg yolk

1. Preheat broiler.
2. Spread one side of bread slices with 2 tablespoons butter (total), then arrange slices, buttered sides up, on a baking sheet.
3. Broil 4 to 6 inches from heat until golden brown, 1 to 4 minutes.
4. Melt remaining tablespoon butter in a 1-quart heavy saucepan over low heat, then add flour and cook, whisking constantly, 1 minute.
5. Add beer and milk in a stream, whisking, then whisk in mustard, pepper, and cheese.
6. Bring to a simmer over moderately low heat, whisking, then simmer, whisking, until smooth, about 2 minutes.
7. Remove from heat and immediately whisk in yolk.
8. Serve cheese sauce on toast.

baguette slices, unsalted butter, flour, porter, milk, mustard, black pepper, cheddar, egg yolk

Taken from www.epicurious.com/recipes/food/views/welsh-rabbit-108892 (may not work)