On medium heat, melt the butter in a heavy-gauge stainless soup pot; whisk in the flour to create a paste. Let the mixture cook for 5 to 6 minutes. Slowly whisk in the hot stock and cream to create a smooth sauce. Cook for 5 to 6 minutes more.
Combine the egg yolks, mustard, cayenne, Worcestershire sauce, and sherry; mix well. Add the egg mixture to the sauce and mix well. Add the cheese and stir to melt. Season the rarebit and serve over toast points and sliced tomatoes.
Note: English muffins and bacon are also tasty with this rarebit.
Colby Cheese Soup
If using fresh broccoli, remove outer leaves and tough parts of stalks. Cut stalks into small bite-sized pieces. In a large saucepan combine the water and chicken bouillon granules; heat to boiling. Add the carrots and fresh or thawed broccoli. Cover and cook about 10 minutes or until vegetables are crisp-tender. Drain, reserving liquid. If necessary, add enough water to the liquid to equal 1/2 cup. Set the liquid and the vegetables aside.
In the same saucepan, melt butter. Add green onion; cook till tender but not brown. Stir in flour, nutmeg and white pepper. Add milk and reserved liquid all at once. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Add colby cheese; cook and stir until cheeses are melted. Stir in cooked vegetables and sherry; heat through.
Colby Cheese Scones
Heat the oven to 425°F.
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the cheese to the combined dry ingredients; mix lightly.
In a small bowl, combine the sour cream with 3 tablespoons of milk; blend in the remaining ingredients. Add to the flour mixture; stir until the mixture forms a ball. Pour onto a floured surface.
Knead the dough 15 times, and divide the dough in half. Pat each half into a 7-inch circle. Brush the tops with milk. Cut each piece of dough into eight wedges. Place 2 inches apart on a greased baking sheet. Bake for 10 to 12 minutes or until the bottoms are golden brown.