Is "medium white sauce" a usefully distinct term? 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?
After spending more time on search engines and thanks to the comment from belisarius...

Medium refers to the thickness level of the final sauce, and is controlled by the ratio of roux (butter/flour) to milk. For 1 cup of milk:


thin = 1 tablespoon each flour/butter
medium = 2 tablespoons each flour/butter (a "standard" bechamel)
thick = 3 tablespoons each flour/butter


Sources: 1, 2