A classic béchamel made with milk and sometimes cream. The sauce's thickness depends on the proportion of flour to liquid. Cream sauces are used as a base for many dishes, such as chicken à la king.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.