Welsh rarebit The sauce may also be made by blending cheese and mustard into a Béchamel sauce. Some recipes for Welsh rarebit have become textbook savoury dishes listed by culinary authorities including Auguste Escoffier, Louis Saulnier and others, who tend to use the form Welsh "rarebit", emphasizing that it is not a meat dish. Acknowledging that there is more than one way to make a rarebit, some cookbooks have included two recipes: the "Boston Cooking-School Cook Book" of 1896 provides one béchamel-based recipe and another with beer, "Le Guide Culinaire" of 1907 has one with ale and one without, and the "Constance
French toast French toast French toast is a dish made of bread soaked in eggs and milk, then fried. Alternative names and variants include eggy bread, Bombay toast, German toast, gypsy toast, poor knights (of Windsor), and Torrija. The earliest known reference to French toast is in the "Apicius", a collection of Latin recipes dating to the 4th or 5th century, where it is described as simply "aliter dulcia" ("another sweet dish"). The recipe says to "slice fine white bread, remove the crust, and break it into large pieces. Soak these pieces in milk and beaten egg, fry in oil, and cover