Origin of béchamel
Examples from the Web for bechamel
Throw all the ingredients for bechamel in at once and 10 minutes later you have perfectly velvety sauce.
If Bechamel (detestable person) had kept his promises, instead of behaving with unspeakable horridness, all would have been well.The Wheels of Chance|H. G. Wells
Oysters, clams, sweetbread, chicken or turkey may be served à la Bordelaise or Bechamel.Salads, Sandwiches and Chafing-Dish Dainties|Janet McKenzie Hill
We have veal chops for tonight—just plain veal chops and boiled new potatoes and carrots with Bechamel sauce.A Thousand Ways to Please a Husband|Louise Bennett Weaver
Word Origin and History for bechamel
1796, from French béchamel, named for Louis XIV's steward, Louis de Béchamel, marquis de Nointel (1630-1703), who perfected it. Gamillscheg identifies him as a great gourmet of the time ("eines bekannten Feinschmeckers des 17. Jhdts.").