Serves 4 - 6
2 tbsp (25 g) 1 oz butter
1 level tsp (5 ml) mustard powder
3 tbls (25 g) 1 oz flour
450 ml (3/4 pint) milk
2 eggs, separated
1/2 oz (15 g) gelatine
175 g (6 oz) English Cheshire cheese, grated
salt and freshly ground pepper
8 cream cracker biscuits
8 anchovy fillets and 4 small pickled gherkins, sliced, to garnish
1. Butter a shallow 18 cm (7 inch) square cake tin. Melt the 25 g (1 oz) butter in a small saucepan with the mustard, stir in the flour and cook gently for 1 minute, stirring. Remove pan from the heat and gradually stir in the milk. Bring to the boil slowly and continue to cook, stirring until the sauce thickens.
2. Remove from heat and leave to cool. Stir the egg yolks into the sauce. Sprinkle gelatine over 30 ml (2 tbsp) water in a small bowl. Place the bowl over a pan of hot water and stir until dissolved, then stir into the sauce. Leave until almost set.
3. Whip the egg whites until stiff and fold into sauce with the grated cheese. Check seasoning; pour into the tin and leave in a cool place for 15 minutes.
4. Cover the top with cream crackers, cut to fit, and leave to set firmly.
5. Before serving, loosen edges with a knife and turn on to a serving plate with the crackers at the base.
6. Garnish the top with anchovies, sliced gherkins and serve with additional crackers.
