The term bechamel attached to a dish signifies that it is in cream sauce and consequently white; thus the white oyster patties, No. 327, are a la Bechamel in a Bill of tare. It is the name of a French steward or cook, who brought; cream sauce into notice; but to be genuine the sauce should be but half cream, the other half seasoned broth boiled down strong and clarified. Cut cooked veal in neal dice, put it in bechamel sauce well seasoned and fill patty shells wich it same as oysters.