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
Dream of a Rarebit Fiend (1906 film) on Welsh rarebit at a restaurant. When he leaves, he begins to get dizzy as he starts to hallucinate. He desperately tries to hang onto a lamppost as the world spins all around him. A man helps him get home. He falls into bed and begins having more hallucinatory dreams. During a dream sequence, the furniture begins moving around the room. Imps emerge from a floating Welsh rarebit container and begin poking his head as he sleeps. His bed then begins dancing and spinning wildly around the room before flying out the window with the Fiend in it. The bed