Bĕch'a-mel, n.
(bĕsh'a-mel), n. [Fr. béchamelle, Ger. bechamel, so named from its inventor, the Marquis de Béchamel, steward of Louis XIV.] (Cookery.) A kind of fine, white broth or sauce, thickened with cream. Cooley.
(bĕsh'a-mel), n. [Fr. béchamelle, Ger. bechamel, so named from its inventor, the Marquis de Béchamel, steward of Louis XIV.] (Cookery.) A kind of fine, white broth or sauce, thickened with cream. Cooley.