Title: Vermont rarebit
 Categories: Eggs, Cheese, Alcohol
      Yield: 4 Servings
 
      4 tb Melted butter or margarine
      4 ea Egg yolks
      1 c  Beer
      1 ts Dry mustard
      2 ts Worcestershire sauce
      1 lb Vermont cheddar, shredded
           Cayenne pepper
      8 sl Toast
 
  Use a double-boiler. Melt butter. Beat egg yolks, beer, mustard, and
  Worcestershire sauce and stir into butter. When mixture is hot, add
  cheese slowly, stirring with a wooden spoon. When sauce is creamy,
  add cayenne and spoon onto warm toast. Serves 4. From: Steve Herrick