Originally Posted by TMOliver

My only encounter was at a "set lunch", making up a Rotary Club meeting In Kirkudbright, Scotland in the early 80s. I recall the Scottish version of "Bechamel" as obviously an adaptation of a ancient recipe developed to caulk the seams of Norse long ships.

Not something to rave about, it's matched by a regional offering hereabouts, a breaded, fried chicken filet topped with "Chili con Queso" then browned under a broiler, more piquant, but obviously from the same culinary academy.