I am familiar with a basic white sauce, or béchamel, and know how to make it. I recently came across a recipe (circa 1950's) that calls for 1 cup medium white sauce.
Is this the same as a béchamel? (What other white sauces [light/heavy? thin/thick? color?] was medium distinguishing from?) If not, do I need to adjust the "standard" white sauce recipe in some way to make it thinner or thicker?