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What do the Italian cooks call this sauce? & how is it spelled? Is it different from Bechemel used as a 'roux' in England, isn't it? I've been given a recipe by my aunt for what she (very Italian) called Bechemel---she used it in a Canneloni dish & told me that Lasagne is never made it...once you use Bechemel in a Lasagne type dish, she said it becomes different. Italians answer ONLY.! Please
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