Béchamel sauce veal velouté with a large amount of cream added. Béchamel sauce Béchamel sauce (; ), also known as white sauce, is made from a white roux (butter and flour) and milk. It has been considered, since the seventeenth century, one of the mother sauces of French cuisine. It is used as the base for other sauces (such as Mornay sauce, which is Béchamel with cheese). Balsamell or Besciamella is the Italian equivalent of the French Béchamel: a very simple white sauce of flour, butter and milk. The sauce was originally from renaissance Tuscany and was known as "Salsa Colla or
Fat rascal ashes of a peat fire, and the terms "fat rascal" and "turf cake" are sometimes used interchangeably. A Yorkshire cookery book of 1973 had plain flour, baking powder, butter and currants as the ingredients. A 1980 Yorkshire cookbook described fat rascals as a means of using leftover pastry, typically consisting of scraps of shortcrust pastry, sugared, sprinkled with currants and rolled into thick flat cakes before baking. Fat rascals, whatever their composition, do not appear to have been widely known outside the Yorkshire region until the 1980s, although there are occasional mentions in other regions, such as in Rye, Sussex