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 a way to use up leftovers, common additions include chopped ham, veal, chicken, lobster, cooked asparagus and peas. Variations include Eggs Goldenrod, made by reserving the yolks and sprinkling them over the dish after the cream sauce has been poured on the toast, and Eggs à la Bechamel, substituting croutons fried in butter for the toast and poached or soft-boiled eggs for the hard-boiled eggs. In this case, the cooked eggs are placed on the croutons and the sauce poured over both. In many families this dish has become a traditional Easter brunch fare. The tradition starts with everyone donating