Following up on our recent post about the “Welsh Festival” in Boulogne, The Pas De Calais Tourist Board has published a recipe for the local version of this famous dish, together with a very helpful explanation of the history of its name.
Here is the recipe:
And here is our translation of their explanation of the name’s derivation:
The dish was originally named Welsh Rabbit in order to signify its nature as a low quality substiute for rabbit meat.
In fact, during the 17th and 18th centuries, “Welsh” was the term commonly used for any counterfeit or substitute goods of a lower quality then the real thing.
In Wales the dish is called, “Caws-Wedi-Pobi” (meaning cooked cheese). it is known in many countries on the European continent, where it is usually called “Ramequin”, or “Käseschnitte“.