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bechamel (n.)
white sauce used in cookery, 1769, 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.").
also from 1769
Trends of bechamel
updated on September 28, 2017
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