Cookery. Also 8 bishemel. [Named after the inventor, the Marquis de Béchamel, steward of Louis XIV.] A kind of fine white sauce thickened with cream.
1796. Mrs. Glasse, Cookery, v. 44. Have ready a bishemel.
1835. Beckford, Recoll., 95. The sautés and bechamels [were] beyond praise.
