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
Creamed eggs on toast Creamed eggs on toast Creamed eggs on toast is an American breakfast dish. It consists of toast or biscuits covered in a gravy made from bechamel sauce and chopped hard-boiled eggs. The gravy is often flavored with various seasonings, such as black pepper, garlic powder, celery salt, Worcestershire sauce, sherry, chopped parsley and/or chopped chives. "The Joy of Cooking" recommends making the bechamel with cream and chicken stock and adding capers or chopped pickle. As with many other dishes covered in light-colored sauce, a sprinkle of paprika or cayenne is often added as decoration. The dish is often used as