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
Toast rack resemble the shape of a toast rack. The 'toast rack passenger carriage' has been a design feature of railways since their inception, with the name particularly common on miniature and light railways, where it refers to open-sided carriages (with or, especially on miniature railways, without roofs) where the essential design is a flat frame with a series of upright seats set at right-angles to the direction of the track, thus forming a crude representation of a toast rack. When the term 'toast rack carriage' is used of larger railways (up to, and sometimes including, standard gauge) it refers to coaches