ViLco wrote:
> 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.

Yes - and I call it white sauce. My life is simpler that way. ;-)