This is the recipe for the coleslaw that was served at the defunct Brookville Hotel in Brookville, Kansas. After that, they moved to Abilene. Simply add the dressing right before serving to make it simple to bring to a potluck. suitable for a slaw of broccoli or cabbage.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
| Yield: | 8 slices |
Ingredients
- 2 tablespoons butter
- ¼ cup all-purpose flour
- 2 teaspoons Worcestershire sauce
- ½ teaspoon dry mustard
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup British beer
- 1 ½ cups heavy cream
- 4 cups shredded sharp Cheddar cheese
- 4 large egg yolks
- 8 slices bread
Instructions
- Melt butter in a large saucepan over low heat. Add flour and whisk for 2 to 3 minutes, being careful not to brown flour. Whisk in Worcestershire sauce, mustard, salt, and pepper until very smooth. Whisk in beer. Pour in heavy cream and whisk until smooth. Add Cheddar cheese gradually, stirring constantly, until melted and smooth, about 5 minutes.
- Remove cheese sauce from the heat and let cool, about 5 minutes. Whisk in egg yolks until incorporated.
- Set the oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Toast bread slices on 1 side. Arrange on a baking sheet with the untoasted side facing up. Spoon cheese sauce over untoasted side.
- Place under the preheated broiler until cheese sauce is bubbling and golden, 2 to 3 minutes.
- You can use English muffins instead of bread slices if preferred.
Nutrition Facts
| Calories | 530 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 231 mg |
| Dietary Fiber | 1 g |
| Protein | 19 g |
| Saturated Fat | 25 g |
| Sodium | 723 mg |
| Sugars | 2 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |
Reviews
Good. Not great but good. It needed something else to me. Probably not traditional in the least bit but some cayenne pepper would have been nice. I used English muffins as mentioned in the footnotes and they soaked up the sauce nicely. I think my main issue with this is that there wasn’t enough time to cook off the beer flavor. I like beer flavor in my food but this just had a rawness to it. What I think this would be better in is a dip for soft pretzels. Just my two cents…