ViLco wrote:
> 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

Oh right, "wiki" there's a bona fide source of haute cuisine info for
you, all hail the great, wise, all knowing wikipedia

>
> 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

Auguste Esscoffier "Le Guide Culinaire" Cracknell and Kaufman trans.

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".

"The old Duke d'Escars said: 'That fellow Bechameil has all the luck. I
was serving breast of chicken a la creme twenty years before he was
born, yet, as you can see, i have never yet had the chance of giving my
name to the most insiginificant of sauces!"

> 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?

Nope i would call that "Russian Dressing"

--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3