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Definition of Bechamel
1. Noun. Milk thickened with a butter and flour roux.
Generic synonyms: Sauce
Specialized synonyms: Blanc, Cheese Sauce, Cream Sauce
Definition of Bechamel
1. n. A rich, white sauce, prepared with butter and cream.
Definition of Bechamel
1. Noun. (alternative spelling of béchamel) ¹
2. Noun. béchamel sauce ¹
¹ Source: wiktionary.com
Definition of Bechamel
1. a white sauce [n -S]
Lexicographical Neighbors of Bechamel
Literary usage of Bechamel
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1896)
"bechamel Sauce. 1}£ cups White Stock. 6 peppercorns. 1 slice union. ...
Yellow bechamel Sauce. To two cups bechamel Sauce add yolks of three eggs slightly ..."
2. Modern Domestic Cookery, and Useful Receipt Book: Adapted for Families in by William Augustus Henderson, David Hughson (1828)
"Lamb a-la-bechamel. LA bechamel is nothing more than to reduce any thing to the
consistence of ... All slices a-la- bechamel are done in the same manner. ..."
3. Leaves from Our Tuscan Kitchen: Or, How to Cook Vegetables by Janet Ross (1900)
"Carrots ' alla bechamel.' Scrape and wash six or eight large carrots, and slice
them very fine. Cook them slowly in a sauce-pan with two ounces of fresh ..."
4. Leaves from Our Tuscan Kitchen: Or, How to Cook Vegetables by Janet Ross (1903)
"125) over them, and serve hot. MACCARONI AND OTHER PASTES. ^Maccaroni ' alla
bechamel! Take three-quarters of a pound of blanched maccaroni (see p. ..."
5. Fifty-two Sunday Dinners: A Book of Recipes, Arranged on a Unique Plan by Elizabeth O. Hiller (1915)
"Drain on brown paper; serve on hot buttered toast with bechamel Sauce. Double the
recipe for bechamel Sauce (see Page 85. ..."
6. Modern Cookery, in All Its Branches: Reduced to a System of Easy Practice by Eliza Acton (1845)
"SCALLOPS OF FOWL, AU bechamel. (ENTREE.) Raise the flesh from a couple of fowls,
as directed for cutlets in the foregoing receipt, and take it as entire as ..."
7. A New System of Domestic Cookery: Formed Upon Principles of Economy and by Maria Eliza Ketelby Rundell (1824)
"bechamel, or white Gravy. Cut lean veal into small slices, and the same quantity
of lean bacon or ham: ..."
8. The Old Régime: Court, Salons, and Theatres by Elliot Jackson, Catherine Charlotte Jackson (1896)
"bechamel, Marin, Soubise. — Supper after the Opera.— Fashions of the Period.
— The Ladies' Toilettes. — Les Belles Dames at Supper. ..."
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