Directions:

Preheat broiler. Sprinkle tomatoes generously with sugar, salt and pepper. Place on baking sheet and broil just until tender, turning once to cook both sides. Turn oven to low and keep tomatoes warm. Melt butter in top of double boiler or chafing dish over simmering water. Add mustards, Worcestershire, paprika and salt and stir well to blend. Add cheese, making sure water does not boil or cheese will become tough. ( Some stringiness may occur, but mixture will incorporate as cheese warms.) Allow most of cheese to melt, stirring frequently. Add beer and continue stirring until cheese is completely melted. Beat yolks with cream and add slowly to cheese mixture, stirring until blended and thickened. Spoon immediately over warm tomatoes. Arrange toast around edge of dish.