1. Make
a Roux with the butter and flour and set aside to cool.
2. Bring the milk to a boil and gradually
whisk it into the rouk. Bring back to the boil, whisking
continuously to avoid lumps and to prevent burning.
3. Add the grated cheese, blend in
and remove from heat.
4. Heat the ale, English mustard and
Worcestershire sauce over gentle heat and reduce until
thick.
5. Pour Add the ale mixture to the
cheese sauce, season to taste with salt and pepper and
beat in the egg yolks.
6. Spoon generously onto the slices
of toast and grill until bubbling. Splash with a little
more Worcestershire sauce if desired.
