Mr. Joseph Littleshoes Esq. wrote:

> The historicity of the name bŽchamel is debatable, but at the
> very least a meat flavor, preferably veal, is part of a bŽchamel
> sauce, unless its a lenten bŽchamel and then there are still all the
> other flavorings traditionally used to make the BŽchamel

Simply wrong:

"La sauce béchamel est une sauce blanche préparée avec de la crème ou du
lait, de la farine et de quelques dés de beurre, utilisée comme base en
cuisine."
http://fr.wikipedia.org/wiki/Sauce_b%C3%A9chamel

Then you can add what you want but the basic beahcmel is just that, a base
sauce made with milk, flour and butter.
Where did you find that absurd recipe you posted as "bechamel"? That's a a
totally different sauce, based on bechamel bot not *being* bechamel.
Or would you still call "catchup" a cup of catchup mixed with a cup of
mayonnaise?
--
Vilco
Think pink, drink rosè