Mr. Joseph Littleshoes Esq. wrote:

> Might i also suggest you read the Larusse Gastronomique entry on both
> Louis de Bechamel (Marquise de Nointel) and the sauce named after him.
>
> Where in you will find more compelling evidence (even if only
> anecdotal) to support you supposition than anything on "wiki".

Mine is not a supposition based only on wiki, mine is a knowledge which is
widespread and predominat across nowadays France and nowadays Italy. You can
stick to decades old tales if you want, but today in Italy and France
"bechamel" is just milk, butter and flour.
--
Vilco
Think pink, drink rosè