Bechamel

Zell's Condensed Dictionary · 1879 · p. 6

(běsh'a-mil.) [Fr. béchamelle.] (Cookery.) A kind of fine, white broth or sauce, thickened with cream. [s. 83]

Bu kavram başka kaynaklarda da geçiyor

Béchamel — Culinary Dictionary (1911)
The American Dictionary and Cyclopedia (1910)

Readham'da tam maddeyi gor →