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The New International Encyclopædia/Bechamel

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Edition of 1905. See also Béchamel sauce on Wikipedia; and the disclaimer.

BECHAMEL, bĕsh'ȧ-mĕl (Fr. béchamel). A fine white broth, or sauce, thickened with cream; so named from its inventor, the Marquis de Béchamel, steward of Louis XIV.