from The Century Dictionary.
- noun In cookery, a white sauce of elaborate composition, named from its inventor, Louis de Béchamel or Béchameil, marquis of Nointel, steward to Louis XIV.
from the GNU version of the Collaborative International Dictionary of English.
- noun (Cookery) A rich, white sauce, prepared with butter and cream.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun Alternative spelling of
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun milk thickened with a butter and flour roux
Sorry, no etymologies found.
The sauce here is a thin bechamel sauce (to allow enough liquid for the noodles to cook).
So here it is: Crepes filled with a savory mixture of spinach and mushrooms in bechamel sauce.
-- Still another chicken dish that may be used to break the monotony of meals is chicken bechamel, the word bechamel being the name of a sauce invented by Béchamel, who was steward to Louis XIV,
Please do not let some of the fancy names such as bechamel or aioli throw you off--all of you singletons and moms can do this!
I make a bechamel with butter, flour and milk, and, once it has thickened, stir in egg yolks, cheese and seasoning the mixture should be slightly over-seasoned, to compensate for the lack of flavour in the egg whites.
They vary from fruit or vegetable purées and crème patissieres to the bechamel sauce which I'll be using for my favourite kind of soufflé – the cheese version.
As it rested, I made the bechamel and meat sauces - two things I can do.
We also liked the gator croquettes, crunchy golf-ball-size fritters that are described on the menu thus: "House-made bacon, bechamel, sauce piquante."
I also like the this seems to be a recipe I can make one-handed -- except for stirring the bechamel -- maybe I can do that left-handed too (I am a bit disabled for the moment, but keeping a positive attitude, and pasta helps!).
I tried a simple artichoke and spinach lasagna once with a light bechamel and it was okay ...