- Poularde Adelina patti - named after the 1843th century Italian opera singer Adelina Patti (1919-XNUMX). See Poularde.
- Woodcock en messed up Agnes Sorel - one of the dishes thatAgnes Sorel (1422-1450) is believed to have created itself. A garnish, the Soupe, timpani and tartlets all bear his name, because the chefs later recalled her great interest in the gastronomy.
- Chocolate bar Big Hearted Al - Early XNUMXth-century presidential candidate Al Smith gave his name to this chocolate bar by an admirer who owned a confectionery.
- Filet de beef Prince Albert - of the Prince Consort Albert (1819-1861). Also named for him: a White sauce English varieties of because and apple, the Coburg Soup (Brussels sprouts et bacon I smoked) and probably the pudding Albert. See Prince Albert et Albert sauce.
- Poularde Albufera, sauce lagoon - Louis Gabriel Suchet (1770-1826), one of Napoleon's generals and Marshal of France for a time, was named Duke of Albufera after the name of the lake albufera nearly Valencia. as Spain, to mark his victory there during the Peninsular War. Marie-Antoine Careme created several spot in honor of the duke, whose duck, beef and sauce Thu accompanied this volaille.
- Alexandertorte - perhaps Tsar Alexander I, the Russian tsar keen on gastronomy who employed Antonin Lent. The Finland claims creation, allegedly by pastry chefs Swiss to Helsinki in 1818, in anticipation of the Tsar's visit there.
- Alexandra cake - like her husband Edward VII, Alexandra of Denmark (1844-1925) was honored by a assortment de preparations culinary bearing her name when she was Princess of Wales and Queen. Besides this cake au chocolate, there is the consommé Alexandra, the Soupe, Sun, quail, chicken and various spot de meat. See Alexandra et Alexandra sauce.
- Lobster Duke Alexis - the Grand Duke of Russia Alexis made a highly publicized visit to the United States of America. a dinner to the famous restaurant Delmonico's offered him a recipe de lobster and it was then kept at menu by the chef Charles Ranhofer.
- Fettuccine Alfred - Alfredo di Lelio, a Head early XNUMXth century Italian invented the pasta fettuccine ("Small ribbons" in Italian), for his pregnant wife in her restaurant Roman and then popularized it for tourists.
- Consumes Princess alice - this consommé our hearts byartichoke and lettuce named after Princess Alice, Countess of Athlone (1883-1981), one of Queen Victoria's granddaughters.
- Fudge Alice B. Toklas hashish - the name of the writer Alice B Toklas (1877-1967) of the recipe du caramel (fudge) to hashish mentioned in his book, The Alice B. Toklas Cook Book.
- Amundsen 's Desserts - A cake au chocolate, Maple syrup et pecan nuts, invented for the Norwegian polar explorer Roald Amundsen (1872-1928), by Norwegian-American friends of Wisconsin shortly before his death in a plane crash in theArctic.
- Omelette André Theuriet - the French novelist and poet André Theuriet (1833-1907) gave his name to this omelette our truffes and asparagus.
- Plum Angelina Burdett - a plums created by Mr. Dowling from Southampton. as England circa 1850. It was named after the name of the philanthropist Baroness Angelina Burdett-Coutts (1814-1906).
- Anna apples - a casserole de potatoes cut en Finnish slices cooked au Butter was created and appointed by the Head French Adolphe Duglere for 19th century courtesan and actress Anna Deslions, who frequented the English coffee du conductor Adolphe Dugléré in Paris. The "Pommes Annette" are a version of anna apples, made with potatoes cut en julienne instead of washers.
- Arnold Palmer - a drink made of half of lemonade and half of iced tea, named after American golfer Arnold Palmer (1929-2016).
- Omelet Arnold Bennett - a omelette unfolded with haddock I smoked invented atSavoy hotel for the English writer Arnold Bennett (1867-1931).
- Belle Aurora pillow - Claudine-Aurore Récamier, mother of Jean Anthelme Brillat-Savarin, also has a dish of lobster which bears his name, but this pie au game elaborate was one of the spot favorite of his son. The big one pie square Belle Aurora pillow contains a variety of game birds and their livers, veal, porc, truffes, asp, and many others, in puff pastry.
- Château Ausone, Bordeaux red wine - ausonius (310-395), the poet employed by Valentinian I to educate the son of the Roman Emperor, retired to the region of Bordeaux and writes on oyster farming (breeding of Oysters). The wine which bears his name would be made of grapes cultivated on the site of his villa.
- Bachwürfel - a confectionery cubiforme named after the name of the composer Johann S. Bach (1685-1750) according to the style of Mozart ball.
- Black Baco - A raisin hybrid, named after its breeder, Francois Baco.
- Apple Baldwin - Colonel Loammi Baldwin (1745-1807), militia commander at the battle of Lexington, discovered this apple between 1784 and 1793 while working as a surveyor and engineer on the Middlesex channel Massachusetts.
- Chicken Cardinal la Balue - Cardinal Jean la Balue (1421-1491), a somewhat notorious minister of Louis XI, remembers in this dish of chicken, ofcrayfish and mashed potatoes.
- Barros Luco - it's a sandwich hot popular at Chile which includes beef and cheese molten in one of the many types of pain from Chile. The sandwich is named after Chilean President Ramón Barros Luco (1835-1919) and was invented in the restaurant of the National Congress of Chile, where President Luco has always requested this sandwich.
- Pear Bartlett - The English variety of Williams pear was inadvertently renamed by the nurseryman of the Massachusetts Enoch Bartlett, early 19th century. Williams was a 17th century English horticulturist.
- Bauru - This sandwich Brazilian popular was created by student Casimiro Pinto Neto, nicknamed "Bauru", created and still served at the Ponto Chic restaurant in São Paulo.
- Battenberg Cake - probably named after one of the late XNUMXth century Battenberg princely families living in England, who renounced their German titles during WWI and changed their name to Mountbatten.
- Bearnaise sauce - although often considered to designate the region of Béarn (*), the name of the sauce could well come from the nickname of the French king Henri IV (1553-1610), known as "the Grand Béarnais".
(*) Béarn, located to the north-west of Pyrenees, is a former sovereign principality then a former French province from 1620. Since 1790, Béarn has been part of the department of Pyrénées-Atlantiques and since 2016 from the Nouvelle-Aquitaine region.
- Sauce béchamel - a sauce named for in honor of butler of Louis XIV, Louis de Béchamel, marquis de Nointel (1630-1703), also financier and ambassador.
- Bellini (cocktail)- The bellini cocktail created in honor of Giovanni Bellini, known as Giambellino and, in Venetian, Zambellin, Italian painter (Venice, between 1425 and 1433 - Venice, 1516).
- Muslin de ham at the Belmont - August Belmont (1816-1890) was born in Prussia and emigrated to United States of America to work for the New York branch of Rothschild. He became an extremely wealthy banker, married the daughter of Commodore Matthew Perry, and was a leading figure in New York society and American horse racing. This dish was created in Delmonico restaurant by Charles Ranhofer, probably for a dinner given there in honor of August Belmont.
- Eggs Benedict - There are at least two versions of the origin of this recipe. Lemuel Benedict, a New York stockbroker, claimed to have gone to theWaldorf hotel for the Breakfast one day in 1894 when he was suffering from hangover. He asked for a collation in the form of pain wire rack, bacon, ofpoached eggs and Hollandaise sauce en accompagnement. butler Oscar Tschirky of the Waldorf took an interest in the order of Benedict XVI and adapted it for the Waldorf menu, replacing the muffins English and the ham, by adding truffes and naming it after Benedict. The other version: in 1893, Charles Ranhofer, Chef du Delmonico's restaurant, created the dish for Mr. or Mrs. LeGrand Benedict, New York broker.
- Eggs Benedict XVI - Pope Benedict XVI, born Joseph Alois Ratzinger (1927) now has a Germanic version of the original Benedict XVI eggs that bear his name. the Rye bread and sausage or sauerbraten replace the Muffins english and bacon Canadian.
- Berlioz eggs - Hector Berlioz (1803-1869), the famous French composer, has his name on a dish ofboiled eggs, enhanced by adding crisp, duchess potatoes, truffes and champignons in a madeira sauce.
- Lobster Paul Bert - Paul Bert (1833-1886) was a French physiologist, diplomat and politician, but he is perhaps best known for his research on the effect of air pressure on the body. Leader Charles Ranhofer was either a friend or a fan of the father of aerospace medicine.
Le lobster Paul Bert consists of thin steaks de queue de lobster are fried and replaced in their shell with shrimp shelled, strewn de parsley chopped and D'flakes de noix fresh, topped de béchamel sauce related to the crème fraîche et Soft butter, with some lemon juice and finally au gratin au four or at the salamander.
- Beyti kebab - Beyti Güler, famous restaurateur Turkish and manufacturer of kebab.
- Bibb lettuce - John B. Bibb, mid-19th century horticulturalist from Frankfort, Kentucky created the lettuce Bibb who has leaves tender et wavy, forming a small, compact head. She has the more smoothly. of the lettuce Boston, but it is however more crunchy.
- Bienville oysters - This dish ofOysters cooked in four in a shrimp sauce of New Orleans is named after Jean-Baptiste Le Moyne de Bienville (1680-1767), French governor of the Louisiana and founder of the New Orleans in 1718.
- Bing cherry - Oregon horticulturalist Seth Luelling (or Lewelling) developed the cerise circa 1875, with the help of his Manchurian foreman (*) Bing, after whom he named her.
(*) Manchuria is a vast territory in the North-East of Asia, the largest extension of which covers the North-East of China and the East of Russia on the Pacific Ocean.
- bintje - a variety of potato very successful created by the Dutch teacher Kornelis Lieuwes De Vries who in 1905 named it after one of his pupils: Bintje Jansma, then aged 17. In 1976 she died at Franeker (Frieze) at the age of 88.
En Food, bintje suitable forboiling, baking au four, to French fries, mashed potatoes and potato chips. It's here potato the most cultivated in France and Belgium.
- Herring by Bismarck - Otto von Bismarck (1815-1898), main figure in the unification of theGermany in 1870 and first Chancellor of the German Empire, has many foodstuffs which bear his name, including and especially the herring Marine, pastry and cheese : Bismarcks, Schlosskäse Bismarck.
- Eggs Bizet - Georges Bizet (1838-1875), the French composer of Carmen and other operas, has a consommé which bears his name as well as eggs cooked in Mussels upholstered de language chopped marinated, served on hearts byartichoke.
- Sole Bolivar - A recipe de Sun in the name of the South American revolutionary Simón Bolívar (1783-1830).
- Bonaparte's Ribs - A candy early 1769th century English language named after Napoleon Bonaparte (1821-XNUMX).
- Boysenberry - Rudolf Boysen, botanist and superintendent of Anaheim Park, developed the cross blueberry / Raspberry / blackberry around the 1920s. bathroom was then cultivated, named and marketed in the 1930s by Walter Knott of Knott's Berry Farm in California.
- Bramley apple - Matthew Bramley, a butcher who, in 1846, bought a chalet in Southwell, Nottinghamshire. as England, previously owned by Mary Ann Brailsford, who planted the first apple tree there to give the apple which bears the name of bramley in 1809.
- Brillat-Savarin cheese - Jean Anthelme Brillat-Savarin (1755–1826) has many dishes that bear his name in addition to this toothsome cheeseIncluding partridge, eggs, garnishes, pâtisseries salty and Savarin cake. Brillat-Savarin was the influential French author of The physiology of taste, in which he advocated considering the Food like a science.
- hot brown - J. Graham Brown, owner of the Brown Hotel, from Louisville, in the state of Kentucky (United States of America), who served first sandwich hot.
- Parson Brown orange - The Reverend Nathan L. Brown, Minister of Florida and 1856th century orange grower, in XNUMX developed what would become the main Orange marketed from the time to United States of America.
- Burbank plum - Luther Burbank (1849-1926), renowned American horticulturist (he was nicknamed The plants wizard, the magician of plants), produced many new varieties of plants, whose plums Burbank and the potato Russell Burbank.
- Caesar Cocktail - named after Julius Caesar by Canadian bartender Walter Chell.
- Caesar mushroom - probably named for the Roman emperor Julius Caesar (100 BC - 44 BC), this champignon from the south of the France is also called the king of mushrooms. It is known as the Amanite of the Caesars or Orange (amanita caesarea).
There is also a potato Cease.
- Cesar salad - Cesare Cardini (1896-1956) created this s at the restaurant of the César hotel in Tijuana.
- Carpaccio - named after the Renaissance painter Vittore Carpaccio (1465-1525). So named because of the similarity of the color red of beef raw finely slice with the color Red for which the painter Carpaccio was known to paint his pictures.
- Caruso sauce - The sauce Caruseo is a sauce Uruguayan hot our champignons, crème fraîche in cheese, to noix and ham - We called him Caruso sauce in homage to the Italian tenor Enrico Caruso (1873-1921).
- Galantine de pheasant Casimir-Perier - Casimir-Périer (1847-1907) was a French politician working under President Sadi Carnot, who briefly took office after Carnot's assassination on June 24, 1894.
Casimir-Perier was president for six months, until his resignation in 1895 under attack from the left-wing opposition party. Leader Charles Ranhofer du Delmonico's restaurant à New York gave its name to this dish.
- Banana Cavendish : The cavendish banana owes its name to cultivate Dwarf Cavendish which is one of them, and which was so named in honor of William Cavendish (1790-1858), 6th Duke of Devonshire, who acquired a specimen very early on and whose greenhouses welcomed the c de cultivars which are at the origin of a commercial exploitation all over the world.
- Chaliapine steak - A steak thick covered withonions stir-fried et golden au Butter, manufactured by order of Feodor Chaliapin (1873-1938) in Japan. He was a Russian opera singer and actor.
- Charlotte Corday - Charlotte Corday (1768-1793), the murderer (…) of the radical Jean-Paul Marat was honored (…) by a dessert to the ice cream by the chef Charles Ranhofer du Delmonico's restaurant.
- Russian charlotte - A dessert invented by the French chef Marie Antoine Careme (1784–1833), who named it in honor of his Russian employer Tsar Alexander I (“Russian” being the French equivalent of the adjective “Russian”). Other historians say that this flat sugar takes its name from Queen Charlotte (1744-1818), wife of George III.
- Chateaubriand - a coupe de steak de beef and one and one recipe de Chateaubriand sauce named after Viscount François René de Chateaubriand (1768-1848), French writer and diplomat. It is believed that his Chef Montinireil created the flat around 1822 while Chateaubriand was ambassador in England. There is also a dish of kidneys who carries his name.
- Chiboust cream - a garnish to the cream invented by the French pastry chef Chiboust in Paris around 1846 in his pastry located rue Saint-Honoré, and intended to garnish its Saint-Honoré cake. The filling is also called Saint-Honoré cream.
- Choron sauce - created by the chef Alexandre Etienne Choron.
A béarnaise added de mash potatoes de tomato scaled down.
- Christian IX cheese - in honor of King Christian IX of Denmark (1818-1906), it is a cheese Danish to semi-hard paste with seeds de caraway.
- Warm cold de chicken Clara morris - Clara Morris (1848-1925) was a popular XNUMXth-century American actress specializing in the emotional dramas of the period. She became an overnight success when she debuted at New York in 1870, after growing up and working in the ballet and theater of theOhio. She pursued an active career until her taste for the theater changed in the 1890s and turned to writing. the chef Charles Ranhofer named this dish for her.
- Clementine - named after Father Clément Rodier (1839-1904), a French monk living in North Africa at the beginning of the XNUMXth century. Allegedly, Father Clément would have either found a natural mutation of the mandarine that he cultivated, or he created a hybrid of the mandarine and oranges de Seville.
However, this fruit, could be fromAsia well before that date.
Despite everything, if the name Clémentine had been deposited, the heirs of the Father would today be very rich in copyright.
- Cleopatra Apple - presumably Cleopatra VII (69–30 BC), of the Ptolemaic dynasty, and the last queen of Egypt, is the source of the name of the apple "Cleopatra", also called "Ortley", a cultivate apple from New Jersey.
Ptolemaic: The Ptolemaic or Ptolemaic kingdom is a Hellenistic kingdom located in Egypt and ruled by the Ptolemaic dynasty from the Macedonian general Ptolemy, son of Lagos, from 323 to 30 BC. J.-C.
- pudding our peaches at Cleveland - Grover Cleveland (1837-1908), 22nd and 24th president of United States of America, received this dish from the chef Charles Ranhofer, who perhaps felt that presidents deserved desserts bearing their name as much as the ladies cited by Auguste Escoffier, although Grover Cleveland was reputed so as not to appreciate French cuisine very much.
- Veuve Clicquot - a Brand champagne renown and named after Barbe-Nicole Ponsardin the widow of François Clicquot.
- Cobb salad - Robert H. Cobb, owner of restaurant Hollywood Brown Derby, who allegedly invented the s as collation late night for himself circa 1936-1937.
- Scrambled eggs to Columbus - Christopher Columbus (1451-1506), Italian navigator who claimed the discovery of the New World on behalf of the kingdom ofSpain, gave his name to a flat byscrambled eggs with some ham, slices de flange free and brain de veal.
- Cox's Orange Pippin - apple named after its developer Richard Cox (1777-1845), a retired brewer in the Buckinghamshire. as England.
- Lady Curzon Soup - Lady Curzon, née Mary Victoria Leiter (1870-1906), wife of the Viceroy of India, Lord George Nathaniel Curzon, is awarded this turtle soup au sherry. Around 1905, she would have supervised theaddition du sherry when a guest had prevented the habitual consumption ofalcohol at a dinner.
Lady Curzon was the daughter of Chicago businessman Levi Z. Leiter, who co-founded the original department store now called Marshall Field.
Nowadays we have replaced the tortue by Mussels...
- Dartois - François-Victor-Armand Dartois (1788-1867), formerly well-known author of French vaudeville pieces (*), is commemorated by this famous pastry, produced in several versions at the same time sweet et salty.
(*) Vaudeville : Comedy light, entertaining, fertile in intrigues and twists.
- Shrimps DeJonghe - A pan de shrimp and D'ail created at DeJonghe's Hotel, a restaurant from the beginning of the XNUMXth century to Chicago, belonging to brothers from Belgium.
- Sirloin of Lesseps beef - Ferdinand de Lesseps (1805-1894), French builder of Suez Canal and the first to try to pierce the Panama Canal, was honored with a dinner au Delmonico's restaurant in 1880. The chief Charles Ranhofer also named this flat de sirloin de beef after Lesseps
Un dessert to the bananas was served at dinner and was subsequently referred to as "à la Panama", probably long before the Lesseps bankruptcy scandal in 1889.
- Delmonico Steak - from the name of Delmonico restaurant of the Delmonico brothers, which was at one time considered the best restaurant in United States of America. Delmonico steak and lobster à la Delmonico (better known as newburg) are among the many names of the restaurant and / or its owners. The chef of the restaurant Charles Ranhofer (1836-1899) named many dishes after historical figures, celebrities of the time, and privileged customers.
- Poularde Halfof - Anatoly Nikolaievich Demidov, 1st Prince of San Donato (1813-1870), from a wealthy family of Russian industrialists, lived in Paris from an early age with his mother, Elizaveta Alexandrovna Stroganova, whose last name is found below on this list with the Beef stroganoff. Both were extreme admirers of Napoleon, to the point where Demidov had a brief marriage to Princess Mathilde Bonaparte, Napoleon's niece, and he also bought the exile house ofElbe to transform it into a museum. He was a patron of artists and a convivial. Created at the Golden House, chicken Halfof is minutely stuffed, tied up , richly garnished et stewed. The name Demidov (also called " Halfof ") is also applied to spot de patties, pheasant and red snapper.
- Pie de veal dickens style - probably around the time the popular novelist Charles Dickens (1812–1870) was making his second visit to New York in 1867, the Chief Charles Ranhofer created this dish in his honor at Delmonico's restaurant. Ranhofer had also put in menu of beignets de beets à la Dickens.
- Drum cake - Josef Dobos, chef pâtissier well-known Hungarian (born 1847), created this cake Drum cake (or Doboschtorte) at chocolate multilayer at Budapest or to Vienna.
- Dongpo pork - square de porc, meat mid-skinny and mid-gras, fried and braised. Named after the Chinese poet Su Dongpo (1037-1101).
- Barry Cream - Madame du Barry (1743-1793), favorite of Louis XV of France after the death of the Marquise de Pompadour in 1764, had several dishes named in her honor, often involving cauliflower, as in this cream. It is said that the cauliflower was referring to his elaborate, powdered white wigs.
- Sun Dubois - named after the XNUMXth century French chef Urban Dubois.
- Sun Duglere - Adolphe Duglere (1805-1884), first a pupil ofAntonin Lentbecomes Head du famous English coffee in Paris in 1866, where he created and named many famous dishes, including sole Dugléré, made from veal stock to the crème fraîche and White wine added byshallot chiseled blondie, parsley chopped and dice de tomatoes.
Several dishes of fish to the Dugléré sauce still bear his name.
- Dumas salad - Alexandre Dumas, father (1802-1870), famous French author. Apparently a favorite writer of Head Charles Ranhofer, there are also some timpani, Woodcock roasted and champignons at the Dumas.
- Brussels - The duxelles (with an s) is a garnish (or a sauce) made of champignons finely chopped and just as finely perfumed, attributed to the great Chef XNUMXth century French Francois Pierre La Varenne (1615-1678) was probably named for his employer, Nicolas Chalon du Blé, marquis d 'uxelles. A variety of spot use this garnish, especially the famous beef Wellington, for an roast de beef en crust, very appreciated for Christmas and New Year.
- Poularde Édouard VII - like his mother Queen Victoria (1819-1901), Edward VII (1841-1910), reputed end gourmet, made him pay many compliments in the form of food, both when he was Prince of Wales and later as King. Besides this chicken stuffed au foie gras, there are others spot ou products such as turbo, brill, Sun, eggs, for an cake, the potato King Edward VII, a apple Edward VII,…
- Blueberry Elliott - A blueberry (Elliott blueberry) dedicated to the Scottish politician Arthur Elliot (1846-1923).
- Pear tree Endicott - John Endicott (circa 1588-1665), first settler and governor of Massachusetts, imported pear trees fromEngland (name of the variety unknown) circa 1630. This variety of pear received his name.
- Esterhazy pie - named after Paul III Anton, prince Esterházy, (1786-1866) diplomat of the Austro-Hungarian Empire.
- Steak Esterházy - probably a prince Esterházy from Hungary from the XNUMXth century, from a family close to Austrian royalty. the steak Esterházy is embellished by julienne de vegetables jumped au Butter.
- Sweetbread Eugenie - Eugénie de Montijo (1826-1920), wife of Napoleon III, was most probably the inspiration for this flat created by the Head Charles Ranhofer.
- Pudding Eve - A pudding British apple cake named after Eve, due to the presence of apple dessert.
Ce pudding was first mentioned in 1823.
- Maréchal Foch - A grape hybrid, named after the French Marshal Ferdinand Foch (1851-1929).
- Fontanges Soup - The Soupe bysorrel and fresh peas en consommé bound to the cream and egg yolks bears the name of Mlle de Fontanges, Marie Angélique de Scorailles (1659-1681), mistress of Louis XIV between Mme de Montespan and Mme de Maintenon.
- Banana Foster - named after Richard Foster, regular customer and friend of the restaurant owner of the New Orleans BrennanOwen Brennan, 1951, who always ordered his flaming banana with some ice cream.
- Frangelico - Fra Angelico, “The Painter of Angels” (1395-1455) is an Italian painter of the Quattrocento. The Frangelico is a liqueur Italian made from hazelnut, produced at Channel Piedmont. The hazelnut is a dried fruit very reputed in this region of northernItaly.
- frangipane - A garnish de pastry our Almonds for pie named in honor of the Marquis Muzio Frangipani, a XNUMXth century Italian of the Frangipane family (also known as Cesar Frangipani) living in Paris. He invented a perfume well-known perfume glovesBitter Almond and worn by Louis XIII.
- Plum Green Gage - Sir William Gage, 7th baronet (1695-1744) would have brought the plums (plum in English) Green Gage (or Greeengage) of France en England circa 1725. Knowingly or unconsciously, he renamed the plums who in France is called Queen claude, which bears the first name of the wife of François Ier, Claude (1499-1524), daughter of Louis XII.
- Galliano liqueur - Giuseppe Galliano (1846-1896) was an officer in the Italian Royal Army, best known for his role during the First Italo-Ethiopian War. It's a liqueur aniseed produced today by the house Bols.
- Cherry Garcia ice cream - Tribute with this ice cream to the cerise of the brand Ben & Jerry to the leader of the music group Grateful Dead (*), Jerry Garcia (1942-1995).
(*) Grateful Dead is an American rock group from Palo Alto, in California. It was formed in 1965 and dissolved in 1995.
- Garibaldi cookies - Of biscuits English name of Giuseppe Garibaldi (1807-1882), Italian patriot and leader of the desire to unite theItaly, after his visit very popular en England in 1864.
There is also a demi-glace sauce French to the mustard and anchovy, And a consommé bearing his name.
- Beef Baron at St. George - A dinner in honor of the British guests was probably held at the Delmonico's restaurant when the chef Charles Ranhofer named this flat. Saint George, a Roman soldier, was martyred around 304, and was adopted as patron saint from England in the 13th century.
Le dinner ended with a " pudding our prunes at the St. George ".
- George Sand Chicken Stir-Fry - George Sand, the pseudonym of the French writer Amandine-Aurore-Lucile Dupin, Baroness Dudevant (1804-1876), a major figure in the Parisian salons of the mid-XNUMXth century, gave his name to several spot, of which to this sauté de volaille and to a consommé de fish (perhaps those from the Devil's Pond).
- German chocolate cake - originally known as cake au chocolate German - The 1950s American cake took its name from Baker's German's Sweet Chocolate, which in turn took its name from Sam German an confectioner who also developed the chocolate sugar (From Milk au chocolate sugar) In 1852.
- Graham cookies - Sylvester Graham, 19th century American Presbyterian minister and promoter of a way of life based on Puritan teetotalling, the vegetarianism et wheat flour.
- Granny Smith - Granny Smith is a apple native to Australia from 1868 from a fortuitous seedling multiplied by Marie Ana (diminutive: Granny) Smith, hence the name of the apple.
- Earl Gray tea - Charles Gray, 2nd Earl Gray, Viscount Howick and British Prime Minister 1830-1834. the Earl Gray tea is a mixed de black tea flavored to the bergamot.
- Apple James Grieve - an old variety of apple. It takes its name from its breeder, James Grieve, who bred the apple à Edinburgh. as ScotlandIn 1893.
- Grimaldi Bomb - Ice bomb à flavor de hake, for an dessert ice cream probably named in honor of a member or relative of the Grimaldi royal family of Monaco from the end of the XNUMXth century.
There is also a flan our apples Grimaldi.
- Gundel pancake - The Chef Hungarian Gundel Károly is recognized for having invented some twenty spot of which the best known is this crepe pancake who is stuffed de raisins and noix infused au rhum and served with a chocolate sauce and rhum.
- Turkey Gustave Doré - Gustave Doré (1832-1883) was the most famous book illustrator popular from France in the XNUMXth century. Leader Charles Ranhofer created this dish of turkey in his honor and certainly well amulet au four.
- Gustavus Adolphus Pastry - From the name of the Swedish king Gustavus Adolphus the Great (1594-1632) who has his pastry in his effigy and who is made every year on the day of his death, November 6 at Gothenburg, city created by this king.
- Hamantash - A looking pastry which is named after the hat of the cruel Persian official foiled by Queen Esther and hanged, Haman, in the book of Esther. Those pâtisseries triangular filled with cream or jam are traditionally consumed on Purim (*).
(*) Purim is a Jewish holiday of biblical origin and rabbinical institution, which commemorates the events related in the Book of Esther: the miraculous deliverance from a large-scale massacre, planned against them by Haman the Agaggite in the Persian Empire during the reign of Ahasuerus.
- Hass avocado - In the 1920s, the Californian postman Rudolph Hass began to cultivate a number of avocado trees in his garden. One of the plants that he bought was a chance variety that produced lawyers exceptional. Rudolph Hass patented the variety in 1935, and it now accounts for about 75% of U.S. production oflawyers.
- Heath Bar - The chocolate bar American "English toffee" is named after the brothers Bayard and Everett Heath, confectioners de l 'Illinois who developed it in the 1920s and made this popular sweetmeat on a national level. The Heath bar is now distributed by the Hershey group.
- Oh Henry! - The chocolate bar introduced by the Williamson Candy Company in Chicago in 1920, is named after a young man who frequented the company's store and was often requisitioned with this interjection to do odd jobs. Bar Oh Henry! is now distributed by the Hershey group.
- Hillel's sandwich - A traditional Jewish Seder sandwich (*). It consists ofherbs bitter (lettuce, endive ou horseradish ) placed between two parts de pain matzah and it was named after Rabbi Hillel. During the days of the temples, it also containedlamb.
(*) The seder is a highly symbolic Jewish ritual specific to the feast of Passover, aimed at reviving its participants, especially children, the sudden accession to freedom after the years of slavery in Egypt of the children of Israel.
- Hitlerszalonna - A fruit paste which was consumed by Hungarian troops and civilians during World War II. Hungarian soldiers received food from the Germans, and it was often jam dense flavored our fruits provided in place of bacon (Szalonna in Hungarian) usual. So the soldiers began to call this jam, jam of the emperor, and "the emperor" was then Adolf Hitler (1889-1945).
- Holstein Schnitzel - Baron Friedrich von Holstein (1837-1909), first German diplomat after Otto von Bismarck, in the service of Kaiser Wilhelm II. the gourmet Holstein liked to have a nice variety offoodstuffs in its plate, and his favorite dish consisted of a veal cutlet surmounted by a fried egg, garnished de netting byanchovy, capers and parsley, and surrounded by small mounds of caviar, tails bycrayfish, smoked salmon, champignons et truffes.
Current versions, if they still exist, tend to be downsized. chop ou cutlet, theœuf, anchovy and capers. See Schnitzel.
- Saint-Honoré cake - A pastry named after the French patron saint of bakers et pastry chefs, Saint Honoré or Honorius (died 653 Apr. JC), bishop ofAmiens. It is believed that the chef pastry chef Chiboust invented it in his Parisian boutique in 1846, located in the rue Saint-Honoré, where there are still very good pâtisseries.
- Hopjes - The Hopjes are a type of candy Dutch with a slight flavor de coffee and caramel originally from the 18th century.
Le candy Hopjes bears the name of Baron Hendrik Hop who was recalled as sent to Brussels when the French invaded the Belgium in 1792.
- Hubbard squash - Elizabeth Hubbard blasted the qualities of the squash (so far unnamed) cultivated at Marblehead, Massachusetts, in 1842-1843.
- Omelette Saint-Hubert - The patron saint of hunters, Saint-Hubert de Liège (656-727), the son of Bertrand, Duke of Aquitaine, offers several dishes of game bearing his name including this omelette with a mash potatoes de game, and also a tournedos de roe, for an consommé, timpani de meat de game and truffes, etc.
The first bishop of Cork would have converted after seeing a cerf with a cross in his woods while hunting on Good Friday.
See St. Hubert.
- Humboldt pudding - Alexander von Humboldt (1769-1859), an influential explorer and naturalist, was one of the pudding molded prepared by the chef Charles Ranhofer who carries his name.I
- Timpani à la Irving - Washington Irving (1789-1859), the American author, given the penchant (and talent) of the leader Charles Ranhofer to honor writers with his creations, is the probable source of the name.
- Iskender kebap - The invention of kebap is attributed to İskender Efendi who lived in Bursa at the end of the 19th century.
- St. Jacques shells - The scallops are the French expression to designate scallops, as well as the Anglo-American term for the flat de scallops popular, made with Butter and ail. Both owe their name to Saint-Jacques le Grand (died in 44 AD), fisherman and first martyred apostle. Its major sanctuary is at Saint-Jacques de Compostela, in Spain, which still attracts a large number of pilgrims from all over Europe. The scallop shell became an emblem of the pilgrimage because it was used as cups to drink thewater fountains along the way and it hangs around pilgrims' necks like a badge. the scallop became an emblem of Santiago itself, although history does not say when.
- Jansson's Temptation - We think that this flat owes its name to the Swedish opera singer Per Janzon (1844-1889).
This is a gratin which associates potatoes et fish, generally netting de sprats.
- Apricots au rice Jefferson style - Thomas Jefferson (1743-1826), third president of United States of America, is rightly honored with this dessert by the chef Charles Ranhofer and with Jefferson Rice, a variety of rice du Texas recently developed. Jefferson was very interested in improving the culture of rice American, for this purpose he illegally smuggled rice Piedmontese out of'Italy. During his tenure as US Ambassador to FranceJefferson found that the French preferred the qualities of Italian rice to rice from Carolina. On a trip to see Rome, Jefferson stopped at Turin to collect a cache of seeds and never reached Rome. rice reached the United States of America.
- Jefferson Davis Pie - A pie from the south of United States of America named after Jefferson Davis (1808-1889), first President of the Confederate States of America.
- Jenny Lind : The melon Jenny Lind, the Jenny Lind soup, Oysters and ham Jenny Lind - named after the Swedish singer Jenny Lind (1820-1887). The "Swedish Nightingale" was already a songstress in Europe when PT Barnum convinced her to tour the United States of America. His visit in 1850 caused a sensation and a number of spot were then named in his honor.
- Orange Jesse Fish - A Orange popular 18th century cultivated by New Yorker Jesse Fish, aka Joseph Fish (died 1798) before the War of Independence on the Anastasia Island en Florida.
- Trout Jeanne D'Arc - The French martyr Joan of Arc (1412-1431) is recalled in this dish from Chef Charles Ranhofer, true masterpiece of patronymic use in Food.
- Jesus sausage - Jesus of Nazareth gave his name to small sausages the regions Basque et franc-comtoises French women who bear his name.
A large version is called Jesus of lyon and another on jesus of morteau of the region Franche-Comté.
It is not known why the pork butchers gave the name of Jesus to these sausages.
- John dory - the English name of this saltwater fish known in Europe under the name of Saint-Pierre (San Pietro or San Pedro) would be a reference to the role of Saint Pierre as a “concierge” or doorman at the gates of heaven, carrying the essential keys to paradise.
Legends claim that the spots on the fish are either the fingerprints of the fisherman apostle or a reminder of the coin he found in the fish's mouth - a story from the Gospel of Saint Luke.
- Pear Doctor Jules Guyot - The French agronomist of the 1870th century, Dr Jules Guyot, around XNUMX. Guyot worked for Napoleon III in several agricultural fields. the cultivate of this pear was created in 1870, by the agronomist Ernest Baltet, and named in homage to Doctor Jules Guyot.
- Flounder Jules Janin - Jules Gabriel Janin (1804-1874) was a somewhat eccentric French drama critic of the XNUMXth century. Good friend of Dumas and Berlioz, Janin wrote several novels; perhaps the best known is the Dead Donkey and the Guillotined Woman. He gave his name to a recipe de flute, for an fish resembling the dab.
- Sole Jules Verne - Jules Verne (1828-1905), the French novelist, once had several dishes that bear his name including a sauce, a Jules Verne trim, supreme de turkey, breasts de partridge and many others spot de meat.
- kaiser roll - Originally, rolls rounds made by a baker viennese circa 1487 for the Germanic Roman Emperor Frederick III, whose profile was stamped on the top.
- Kaiserschmarrn Recipe - Those pancakes Austrian were created for Franz Joseph I (1848-1916).
- Poached eggs at the Kapisztrán - Italian lawyer and judge of German origin, who became a Franciscan brother and itinerant preacher, János Kapisztrán (born Capistrano, 1386-1456) became a Hungarian hero at the age of 70 when he helped the troops of Pope Callistus III to defeat the Turkish invasion at Belgrade. Canonized in 1690, he is also known as St. John Capistran.
- Lady Kennys - This candy, also called Ledikenis is a candy Bengali compound bowls de chhena fries (a dough made of flour de Chickpeas and Milk) farcies de raisins named after Lady Charlotte Canning (1817-1861), who was the wife of the Governor General of theIndia (1856-1862), Lord Charles John Canning. The Cannings were in India during the Indian Rebellion of 1857, and Lady Canning's popularity there is recalled in this candy who was one of his treats favorites.
- King Chicken - William King of Philadelphia was credited in 1915 (at his death) as the inventor of this flat made of dice de chicken to the cream with some sherry wine, mushrooms of Paris and vegetables.
One theory (without really historical proof) claims that the flat may have been first named "Chicken a la Keene" after James R. Keene, an American born in London staying at the Claridge's Hotel in London in 1881 just after his cheval had won a great race in Paris. Other stories claim an American origin: the head of the Delmonico restaurant Charles Ranhofer creating the dish for Foxhall P. Keene, son of James R., in the early 1890s, or chef George Greenwald preparing it for Mr. and Mrs. E. Clark King (II or III) at the Brighton Beach Hotel in New York, circa 1898.
- Kneipp bread - A pain de with whole wheat flour, common en Norway, named after the Bavarian priest Sebastian Kneipp
- Kossuth Cake - A pastry originating at the end of the XNUMXth century in Baltimore, state of Maryland, from the name of the patriot Hungarian Lajos Kossuth (1802-1894), leader of the Hungarian revolution of 1848, who visited the United States of America in 1851-1852.
- Kung pao chicken - This flat Chinese cuisine from Sichuan (also spelled chicken Kung Po), is named after Ding Baozhen (1820-1886), an official at the end of the Qing dynasty (*) whose title was Gōng Bǎo (宮保), which means guardian of the palace.
(*) The Qing dynasty, also transcribed Ch'ing dynasty, Ching dynasty, or Tsing dynasty, is the last imperial dynasty to have reigned over China, from 1644 to 1912. Of Manchu origin, it succeeded the last dynasty ethnically Chinese, the Ming dynasty.
- Lafayette crayfish - Marie Jean Paul Joseph Roche Yves Gilbert du Motier, Marquis de Lafayette (1757-1834), famous French supporter of the American Revolution, is probably the source of the name of this dish (des crayfish en crepe) from New Orleans where the crayfish (crawfish) proliferate in the bayous (*).
Le gingerbread Lafayette was also a cake popular our United States of America from the 19th century, with receipts in many cookbooks.
(*) Bayou: In Louisiana, a bayou is a body of water formed by the ancient arms and meanders of the Mississippi. The bayous stretch across the southern part of the Louisiana state, forming a navigable network of thousands of kilometers of "guts".
– Dartois Laguipiere - Laguipiere (circa 1750-1812), was a Chef influential French and mentor ofAntonin Careme. He worked for the famous Condé family, Napoleon, and finally Marshal Joachim Murat, whom he accompanied during the invasion of the Russia by Napoleon. He died during the retreat from Russia. This pastry salt eponymous double, stuffed de sweetbread and truffes (see Dartois), is one of the many spot bearing his name, or his own receipts, or those of others chefs who commemorate him, including the consommé, Various Sauces whose Laguipière sauce, tournedos de beef and fish.
- Lamaze shrimps - Created by the Chef Johann Lamprecht at Philadelphia au Warwick Hotel. shrimp shelled tableware cold are embellished by tomato sauce or a chili sauce and mayonnaise.
Ce flat de shrimp Is named after the owner of the Warwick Hotel, George Lamaze.
- Lord Lambourne - A cultivate de apple developed in England circa 1907 was introduced in 1923 and named after the then president of the Royal Horticultural Society.
The Lord Lambourne is a apple mid-season. The forms of the apple is wide and conique, globular, she has a skin Orange distinctive mixture to a "background" yellow greenish and sound taste is sugar.
- Lamington's - Those small cakes originals considered to be one of the pâtisseries nationalAustralia, are generally considered to be named after Charles Cochrane-Baillie, 2nd Baron Lamington, who was governor of Queensland of 1896 1901 to.
- Lane Cake - A cake named after its inventor Emma Rylander Lane, of Clayton, Alabama, who won first prize with him at the county fair in Columbus. as Georgia.
- Pear of General Leclerc - The pear French developed in the 1950s and introduced in 1974 bears the name of Jacques-Philippe Leclerc de Hautecloque (1902-1947), French war hero of the Second World War. General Leclerc, a name by which he was better known, had dropped his last name during the Occupation to protect his family.
- Leibniz-Keks - Biscuit German (cake) To Butter named in honor of the philosopher and mathematician Leibniz (1646-1716).
- Li Hongzhang hotchpotch - A stew named after the name of Chinese statesman Li Hongzhang (1823-1901).
- Lindström Beef - We think that this flat Swedish from minced meat de beef named after the man who brought him from Russia en Suede. Henrik Lindström was born in Saint Petersburg. as Russia. According to traditional culinary Swedish army officer brought the recipe at the Witt hotel in Kalmar. as Suede, circa 1862.
The Red beets and capers who are in the recipe indicate Russian origin or influence.
- Lindy chocolate bar - Charles Lindbergh (1902-1974), the pioneering aviator who was the first to fly solo, nonstop and cross the Atlantic, had at least two chocolate bars U.S. bearing his name; another - the "Winning Lindy".
- This coffee presents a rich and creamy mouthfeel, with a sharp acidity and a full lingering body. It has fruity flavours like apricot and peach, as well as almond, but also has floral notes, similar to green tea, and a sweet ending similar to molasse. de cardon at Livingston - David Livingstone (1813-1873), missionary and explorer Scottish, bears his name to this Soupe au Delmonico restaurant, also available in celery.
- Logan's blackberry - A crossing of a blackberry and a Raspberry, was accidentally created in 1883 in Santa Cruz. as California, by American lawyer and horticulturalist James Harvey Logan. See Logan's blackberry.
- Louis crab salad - (pronounced Loo-ey) While Louis XIV is often cited as the source of inspiration due to his notorious penchant for the food, the Davenport Hotel (Spokane) in Spokane, Washington claims that Louis Davenport is the source and inventor of the Louis crab salad. Davenport was a restaurateur de Spokane, from 1889 and opened theHotel in 1914. There are several other alleged creators of this dish, including Victor Hirtzler (see Celery Victor below).
- Lucullus Macaroni - lucullus (c. 106-56 BC), full name Lucius Licinius Lucullus Ponticus, was possibly the first gourmet registered in the western world. After a long period of wars, the Roman general retired to a life of indulgence andopulence, more evident in its vegetable gardens and Food. His name has become associated with many spot exaggerated, using the products basic luxury favorites of the high Food : truffes, foie gras, pointes byasparagus, artichoke hearts, ris de veal, ridges de coq, game, Madeira, etc.
Macaroni lucullus incorporates of truffes and foie gras.
(See lucullus under the Culinary Lexicon).
- Rolls from Lussekatter, Saint Lucia - Of Bread rolls au safran Swedish named after Saint Lucia of Syracuse (283-304), whose day, December 13, was once considered the longest night of the year. As Lucia means light, the saint was included in the celebration when these rolls are traditionally consumed.
The Swedish term "Lussekatter" (Lucia's cats), refers to the coiled shape of the bun. But reservations are expressed among specialists food Swedish rather refer to Lucifer (See on this subject the story of this pastry Swedish under saffron bun).
- Luther Burger - A hamburger ou cheeseburger with one or more beignets (donut) frozen instead of pain Usual would have been named for singer, songwriter and record producer Luther Vandross (1951-2005). It was his favorite culinary invention.
- Dean Lyder - A cocktail which is a variant du Manhattan cocktail. It is made with the whiskey usual and vermouth sweet et dry à parts equal, but with features bybitter and zest byOrange added which gives it a “great daring character.” It is named after Courtney Lyder (b.1966), dean of the UCLA School of Nursing.
- Caramel Mamie Eisenhower - The wife of US President Dwight D. Eisenhower, Mamie Doud Eisenhower (1896-1979) gave her name to this candy au caramel (fudge in American) when she revealed she was a White House favorite. Mamie Eisenhower was the First Lady from 1952 to 1960.
- Mapo tofu - The name Mapo (麻 婆) is believed to refer to an old lady with a pockmarked face (possibly fictitious) by the name of Chen, who invented and sold the flat. It is thus sometimes translated as " Tofu of the Lady with the Pockmarked Face ”or“ Mother Chen's Tofu Pockmarked ”.
Mapo tofu consists of tofu frais cooked in a sauce spicy typically containing pimento and Szechuan pepper, often also minced meat, beef ou porc
- Sole Marco Polo - The great explorer and traveler Marco Polo (1254-1324) has this flat de Sun au lobster and tomato, who carries his name.
- To the Maréchale - The style of the Marshal's wife. Usually this term refers to dishes prepared from parts de meat tender, such as cutlets, supreme, ris de veal or fish, which are treated in English, that is to say coated byeggs beaten and breadcrumbs, and fried. It is not known who bears the name of the recipe. It is assumed that he could be associated with the Maréchale de Luxembourg (1707-1787), the wife of Charles-François-Frédéric de Montmorency-Luxembourg (1702-1764) and an important hostess of the company.
See To the Maréchale.
- Margherita - There are many claims for the name of this cocktail made of tequila / lime / triple sec. The socialite of Dallas, Margarita Samas, said she made it up in 1948 for one of her parties at Acapulco.
Enrique Bastate Gutierrez claimed to have invented it in Tijuana in the 1940s for the American actress Rita Hayworth. Hayworth's real name was Margarita Carmen Cansino, and another story connects her with the drink at an earlier time while dancing in the nightclubs of Tijuana under this name. Carlos Herrera said he created and named the cocktail in its restaurant Tijuana in 1938-1939 for Marjorie King. Ms King was reportedly allergic to all alcohols, with the exception of tequila, and had asked for something besides a simple injection. Around the same time, the barman du Nevada, Red Hinton, said he gave the cocktail the name of his girlfriend Margarita Mendez. Many other stories exist on the origin of this first name.
- Pizza margherita - Queen Margherita of Savoy (1851-1926) received this pizza in the colors of the Italian flag during a trip to Naples, in 1889. Many people have claimed to have created it.
- Sole Marguery - Nicolas marguery (1834-1910), famous Head French, created and named this dish of Sun, with others, in his restaurant Marguery at in Paris.
- Marie cookie, for an type de biscuit similar to a biscuit for the tea also known as the María cookie (Netherlands), was created by boulangerie Londoner Peek Freans in 1874 to commemorate the marriage of Grand Duchess Maria Alexandrovna of Russia with the Duke ofEdinburgh. He became popular throughoutEurope, especially in Spain where, after the civil war, the biscuit became a symbol of the country's economic recovery after the boulangeries have produced quantities massive for use a surplus of wheat.
- Chicken Maria Theresa - Maria Theresia (1717-1780), queen of Hungary and Bohemian, and wife of Emperor Francis I. It's a white chicken.
Le coffee Maria Theresia, meanwhile, understands cream and liqueur byOrange.
- Marie-Louise crust - A crust our champignons concocted by Marie-Louise Mérillon, a Franche-Comté, wife of a master cheese maker of the region, producer of Butter and County.
- Consumes Marie stuart - Mary Stuart (1542-1587), Queen of Scots, was francized by the Head Charles Ranhofer by naming this flat. She herself had adopted Stuart from Stewart while she was living in France.
- Martha Washington Cake - Martha Washington (1731-1802), wife of George Washington, is known for this cake our fruits. His original recipe for his "Great Cake" asked for 40 eggs, 2.5 kgs of fruits and quantities similar others ingredients.
- Bloody Mary - A cocktail popular containing vodka, tomato juice and generally others spices (especially from celery salt) or aromas, named after Queen Mary I of England (1496-1533).
Some mixologists rather see the hand of the American writer Ernest Hemingway (1899-1961) which would have given this cocktail his wife's first name, Mary. See Bloody Mary.
- Mary Garden pears - Mary Garden (1874-1967) was an extremely popular opera singer in Europe and United States of America at the beginning of the 20th century. Born in Scotland, she immigrated to the United States of America as a child, then came to in Paris in 1897 to complete his training. After her debut in 1900 at the Opéra-Comique, she was much sought after by composers for their roles in their operas. Auguste Escoffier did this flat in his honor and once reportedly told a friend that all his best spot had been created "for the ladies".
See Melba, Rachel, Rejane below.
- Mary Jane - Of candy US au peanut butter and treacle developed by Robert O. Lord in 1914 and bearing his wife's first name.
- Mary Thomas - A s our eggs et bacon with a end slice byonion in slices of toast de quality. Served at Arnold's Bar and Grill and Mullane's Parkside Cafe, both of Cincinnati.
- Massillon - The looking pastry our Almonds named after the French bishop and preacher Jean-Baptiste Massillon (1663-1742), a temporary favorite of Louis XIV. The pastry is from the city of Hyères, birthplace of Massillon.
- Pastry hot de ris de veal at the McAllister - Most likely, Samuel Ward McAllister (1827-1895) is the name of the origin of pastry de ris de veal hot that Head Charles Ranhofer created at Delmonico restaurant. McAllister was best known for his list of the 400 people he considered to be those of New York's high society.
- Apple McIntosh - John McIntosh (1777-1846), American-Canadian farmer who discovered the variety of this apple in Ontario, Canada, in 1796 or 1811.
- Sandwich Mcjordan - Michael Jordan (1963), The McJordan consisted of a quarter pound of citizen McDonald's with bacon et barbecue sauce. It was sold regionally in the region of Chicagoland for a limited time in 1992, at the height of Jordan's career.
- Peach Melba - Named after Nellie Melba (1861-1931). Leader Auguste Escoffier de l 'Savoy hotel in 1892 or 1893 heard her sing in Covent Garden and was inspired to create a dessert for her, which he named after her. The Melba Toast by Australian soprano Nellie Melba (1861-1931), née Mitchell, takes its stage name from her hometown of Melbourne. In 1892-1893 she lived in Savoy Hotel of London, then headed by César Ritz et Auguste Escoffier. During an illness, the singer preferred extremely dry toast, which was later named for her. Around the same time, Escoffier created the peach dessert Melba in his honor. There is also a garnish Melba (sauce with raspberries) which is an ingredient in Peach Melba.
- Shrimp bisque à la Melville - When the great American author, Herman Melville (1819-1891), father of the sperm whale Moby Dick, died in New York, it had been almost forgotten for decades. Leader Charles Ranhofer, however, remembered him with this bisque de sea food.
- Filet Mignon de beef at the Meyerbeer - Giacomo Meyerbeer (1791-1864), the influential XNUMXth century opera composer, is honored with this flat toothsome. tenderloins are service with an Risotto Piedmontese surrounded by kidneys de veal et topped de Périgueux sauce.
- Mirepoix - A mixed de carrots, ofonion and celery branch cut en parts rude, used by (almost) all cooks to achieve the fonds de Sauces and some garnishes aromatics. It is believed to have been named after Gaston Pierre de Lévis, Duke of Mirepoix (1699-1757), 18th century Marshal of France and one of Louis XV's ambassadors.
- Sauteed chicken Montesquieu - Culinary tribute to the philosopher and author, Baron de Montesquieu, Charles-Louis de Secondat (1689-1755), a great intellectual during the French Enlightenment.
There is also a dessert ice cream, " Plombières Montesquieu ".
- Fish soup to Lady Morgan - Lady Morgan née Sydney Owenson (1776-1859), a popular Irish novelist, was visiting Baron James Mayer de Rothschild in 1829, when Antonin Careme created this fish soup made in his honor.
This fish soup is very rich and contains sea food (shrimp, Oysters, tails bycrayfish), of the scams and she is perfumed au champagne.
- Mornay sauce - Diplomat and writer Philippe de Mornay (1549-1623), member of the court of Henri IV, is often cited as the source of the name of this version cheese maker popular of the béchamel sauce. The alternate story is that the Head 19th century French Joseph Voiron invented it and named it after one of his cooks, Mornay, his eldest son.
- Mozart ball - Salzburg, birthplace of the composer Wolfgang Amadeus Mozart (1756-1791), is also the place of creation around 1890 of these Mozart ball, chocolates thickets au Marzipan et nougat.
Always in honor of the composer Mozart, the conductor Charles Ranhofer creates " Galantine de chick à la Mozart "at Delmonico restaurant in New York.
"Mozart" is, in classic kitchen, the name of a garnish to small coins de butchery, made of fonds byartichoke steamed au Butter et full de mash potatoes de celery, and of potatoes trimmed en shavings and fries.
- Lamb chops Murillo - Bartolomé Esteban Murillo (1617-1682), the influential Spanish painter, was apparently one of the chef's favorite artists Charles Ranhofer.
- Nachos - created for the first time c. 1943 by Ignacio "Nacho" Anaya, the nachos originals consisted of tortillas de corn fries covered with cheddar cheese molten and jalapeño peppers.
- Napoleon - An alternative name for a yarrow, which was probably not named for the emperor, but for the city of Naples.
Napoleon Brandy, which is a kind of cognac, was named after Napoleon Bonaparte (1869-1821).
- Cherry Bigarreau Napoleon - Unlike the pastry, bigarreau cherry French was very probably named after the name of Napoleon Bonaparte or his son Napoleon II or his nephew Napoleon III. The cerise fresh à chair blanche (bigarreau) often used in the production of maraschino cherries fell into the hands of the fame of the cerise Seth Luelling of Bing'sOregon (the Napoleon cherry is an ancestor of the Bing cherry), and it was renamed Royal Anne. Subsequently, the cherry also became known as the Queen Anne cherry in North America.
- Apple Lord Nelson - Admiral Horatio Nelson (1758-1805), British hero of the battle of Trafalgar. The apple Lord Nelson, who is green streaked de Red, is from New Zealand .
Nelson also gave his name to a flat de chops de mouton, and a candy mou ( candy major) from the beginning of the 19th century called, admittedly not very delicately, " bowls of Nelson ”.
- Nesselrode Pudding - The Russian diplomat, Count Karl Robert von Nesselrode (1780-1862), had several spot bearing his name, usually containing chestnuts, like this dessert ice cream.
- Lobster Newberg - variously spelled Newburg and Newburgh, and now applied to others as well sea food. This flat is usually attributed to Captain Ben Wenberg, who brought the recipe au Delmonico restaurant which he had allegedly found during his travels at the end of the 19th century. the Head Charles Ranhofer reproduced the flat for him and put it on the menu of restaurant under the name of Lobster Wenberg. Apparently the two had an argument, Ranhofer withdrew the flat du menu and put it back at the insistence of clients, but renaming it and reversing the first three letters of Wenberg becoming Newberg,
- Marshal Ney - The dessert elaborated by the chef Charles Ranhofer is made of layers molded de shells de meringue, vanilla sauce and almond paste - bears the name of Napoleon's marshal, Michel Ney (1769-1815), who led the retreat of Moscow and commanded the battle of Waterloo.
- O'Brien potatoes - Possibly William Smith O'Brien (1803-1864), who led the Irish revolt following the great famine inIreland and who would be at the origin of the name of these potatoes.
- Bath Oliver cookies - Dr William Oliver (1695-1764) of Bath, England, concocted them as a digestive aid for his patients.
Oliver had opened a bath for the treatment of gout (*) and was largely responsible for transforming XNUMXth-century Bath into a popular spa.
(*) Gout: Disease metabolic linked to too high a level of uric acid in the blood, characterized by inflammatory attacks in the joints, with deposition of urates.
- Olivier salad - A mixed salad made of vegetables cut en dice and sometimes meat (cooked ham), related to the mayonnaise, invented in the 1860s by Lucian Olivier, the chef of the Hermitage restaurant in Moscow.
- Fried eggs Omer Pasha - The Hungarian-Croatian Mihailo Latas known as Omer Pasha Latas (1806-1871), commander-in-chief of the Turkish forces allied with the French and the English during the Crimean War had this kind of Hungarian-Turkish dish of eggs named for him.
To United States of America, leader Charles Ranhofer prepared a flat de minced meat de mouton Omer Pasha, as well as eggs on a plate.
- Prince Orloff calf - Count Gregory Orloff, lover of Tsarina Catherine the Great is often cited. Much more likely, Urban Dubois, a famous XNUMXth century French chef, created the flat for his employer hating the veal, Prince Nicolas Orloff, Minister of Czar Nicolas I, hence the multiple Sauces et seasonings.
The Prince Orloff Stuffed Pheasant was created by Charles Ranhofer.
- Oscar calf - The Swedish king Oscar II (1829-1907) The flat was served for the first time at restaurant Operakällaren, Stockholm, Suede in 1897 in conjunction with the Universal Exhibition. It was composed by the Chef French from restaurant Operakällaren, Paul Edmond Malaise, for the 25th anniversary of King Oscar II's accession to the throne.
Choron sauce who has the color du Red like the royal mantle of kings is piped in an "O" shape around a slice de filet de veal stove. On top of filet, the slice blanche de queue de lobster and paralytic de scams black are placed to symbolize the garnish outdoor black et blanche of the royal mantle and you create the crowned monogram of King Oscar. This is surmounted by two sticks whites byasparagus, forming the Roman numeral two (II) as to the number of the king being Oscar the 2nd of the dynasty.
In contemporary versions the veal can be replaced by supreme de chicken or Crabmeat.
- Osmania Cookie - A biscuit named after Mir Osman Ali Khan, the last Nizam (*) ofHyderabad.
(*) Nizâm or nizam (in Urdu: نظام) is a sovereign title attributed to vassals of the Mughal Empire, in particular to rulers of the State of Hyderabad.
- Saddle of lamb at the Paganini - Niccolò Paganini (1782-1840), Italian opera composer and brilliant violinist, at this flat bylamb named after his name, probably by the Chef Charles Ranhofer.
- Parsnip Molly Parkin - Molly Parkin (1932), Welsh artist and novelist.
Le flatcomposed of parsnip, crème fraîche, tomatoes and cheese, was created for her by food writer Denis Curtis in the 1970s.
- Parmentier potatoes - Antoine-Augustin Parmentier (1737-1817), main supporter of the reversal of French public opinion on the potato once despised. Parmentier discovered the Nutritional value du vegetable while he was a prisoner of war in Germany, where the potato had already been accepted.
- Lozenges - Giovanni Pastilla, confectioner Italian of Marie de Médicis, would have accompanied her to Paris during her marriage to Henri IV and would have created there some form of tablets now bearing his name.
- Pavlova - Anna Pavlova (1881-1931), Russian ballerina. L'Australia and New Zealand both claimed to be the source of the meringue (" light like Pavlova ") and dessert our fruits.
- Peter Jimenez - A grape vinifera, named after the name of the soldier who allegedly brought him to Spain (See PX Sauce).
- Dr Pepper - The soft drink invented by pharmacist Charles Atherton in 1885 in a pharmacy in Waco in Texas, owned by Wade Morrison, would be named Charles T. Pepper, Morrison's first employer, who owned a pharmacy in Virginia.
- Dom Perignon (champagne) - Pierre Dom Perignon (1638-1715), a French Benedictine monk (*), winemaker expert and developer of the first real champagne at the end of the 17th century.
(*) The order of Saint-Benedict, better known under the name of the Benedictine order, is a federation of monasteries which, during their history, adopted the rule of Saint Benedict. Thus Saint Benedict of Nursia is considered to be its founder.
- Picabia eggs - Appointed by the American writer Gertrude Stein (1874-1946) in the cooking book Alice B. Toklas (his companion), after the painter Francis Picabia (1879-1953) and his recipe.
Picabia eggs are slightly scrambled eggs to which we added du Soft butter so that they are well creamy.
- Picasso chicken - This flat de chicken to the cream (chicken sauce) was named after the painter Pablo Picasso (1881-1973).
La Sun Picasso, this fish was also named after Pablo Picasso. the flat made of Sun fried ou grilled and fruits hot in a sauce au Ginger and lemon.
- Pio Quinto - This dessert du Nicaragua was named after the name of Pope Pius V (1504-1572).
- Pizza Di Rosso - A pizza garnished de slices de tomatoes, black olives, mozzarella cheese, eggplant et peppers. It is named after Count Enrico Di Rosso who selected the ingredients to create this variety de pizza Vegetarian whose colors look like Red and White of the order of Saint-Georges, of which the count is the patron.
- Pozharsky chop - The Pozharsky family held a hostel à Torzhok . as Russia. Darya Pozharskaya was favored by Tsar Nicholas I for her version mixed chops made of minced meat de veal and mixed chops de chicken. A consistency particularly juicy et tender was obtained by adding Butter to the minced meat.
- Rissoles Pompadour - The Marquise de Pompadour, alias Jeanne Poisson (1721-1764), official lover of Louis XV from 1745 until his death, had many spot which bear his name in addition to these tasty patties, which are filled an salmagundi made of foie gras, language de veal, champignons et truffes mixed in a reduction de Périgueux sauce and which are surmounted by a end slice de bone marrow.
Madame la interest Marquise de Pompadour for Food is recalled with thelamb, Sun, chicken, beef, pheasant, garnishes, Pompadour sauce, croquettes, a variety of Pompadour potato, cakes and desserts, created by a number of chefs during and after his life.
- César de Choiseu pralinel, count of Plessis-Praslin (1598-1675), by his table officer Lassagne, presented to the court of Louis XIII.
La praline our Almonds caramelized was transformed at one point into Louisiana in a confectionery made of pecan nuts.
This praline became known by another eponymous to United States of America : Aunt Bill's Brown Candy (Aunt Bill's Brown Candy)
Aunt Bill's identity is apparently unknown.
- Cake princesses - Three Swedish princesses, Margaretha (later Princess of Denmark), Märtha (later Crown Princess of Norway) and Astrid (later Queen of the Belgians).
- Prinzregententorte - Luitpold, Prince Regent of Bavaria (1821-1912). This delicious cake au chocolate is dedicated to him.
- Toronchino Procope - Leader Charles Ranhofer named this dessert to the ice cream in honor of Sicily Francesco Procopio of the Knives whose Procope Café, open to in Paris in 1686, introduced the ice flavored that the French discovered for the first time.
- Queen Elizabeth Cake - In the 1950s, Queen Mother Elizabeth (1900-2002) received this cake au chocolate without flour by his friend Jan Smeterlin (1892-1967), a well-known Polish pianist. Smeterlin had acquired the recipe en Austria, and the taste of the queen mother for the cake gave his name, via Smeterlin, the writer culinary Clementine Paddleford or the maven of Maida Heatter desserts.
- Queen of Saba cake - The cake of the Queen of Sheba (*) is a cake au chocolate and Almonds tapering of French origin. It owes its name to the African Queen of Sheba from the XNUMXth century BC, guest of King Solomon of Israel (**).
(*) The Queen of Sheba is mentioned in Hebrew biblical accounts, evangelists and Koran as having reigned over the kingdom of Sheba, which is said to extend from Yemen to northern Ethiopia and Eritrea. Anecdotes and details of the meeting between the Queen and King Solomon in Jerusalem vary according to the sources.
(**) Solomon is a character in the Bible. He is presented there as a prophet and king of Israel renowned for his wealth and wisdom. He succeeds his father, King David, the founder of the line of kings of Judah. His mother is Bathsheba. Conventionally, his reign extends from 970 to 931 BC. J.-C.
- Lamprey à la Rabelais - Francois Rabelais (circa 1484-1553), a French monk and physician turned famous writer and satirist, was honored in this flat de lamprey by the head of Delmonico restaurant, Charles Ranhofer.
- Tournedos Rachel - After singing in the streets of in Paris when she was a child, Elisa-Rachel Félix (1821-1858), born in Switzerland, became the greatest French tragedian of her time. Her stage name Rachel is used for a number of spot - consommé, eggs, ris de veal, etc. - many of which are created by the Chef Auguste Escoffier.
À New York, leader Charles Ranhofer created in his honor " artichokes a la Rachel ".
- Ramos Gin Fizz - Henry C. Ramos, barman of the New Orleans en Louisiana (United States of America), created this cocktail circa 1888, at the Meyer's Restaurant or the Imperial Cabinet Saloon, and named it after its name, quite simply (these two restaurants no longer exist).
- Chicken Raphael Weill - Raphael Weill (1837-1920) arrived at San Francisco from France at the age of 18. Within a few years he had founded what was to be one of the greatest stores de California. He later helped found the famous Bohemian Club, which still exists. He liked to cook and we remember him in restaurants de San Francisco with this flat worship.
Raphael Weil chicken is a chicken sauté with hearts byartichokes, champignons, theonion, thyme, crème fraîche and sherry.
- Reggie Bar - Reggie Jackson (born 1946), American baseball player of the 1970s, gave his name to this sweetmeat now abandoned.
- Réjane salad - Gabrielle Réjane was the stage name of Gabrielle-Charlotte Reju (1856-1920), a French actress of the early XNUMXth century. the Chef Auguste Escoffier named several spot for her, whose consommé, Sun and Snow Eggs.
- Reuben sandwich - It is perhaps Reuben Kolakofsky (1874-1960) who imagined this collation for a group of poker players gathered in the restaurant an Hotel byOmaha, Nebraska in 1925, or Arnold Reuben, a restaurateur de New York (1883-1970), who may also have created and named it after around 1914.
- Rigó Jancsi Cake - The pastry Hungarian au chocolate and custard au chocolate bears the name of the gypsy violinist Rigó Jancsi (in Hungarian usage, Rigó is his family name, Jancsi his first name, which can be translated literally as “Blackbird Johnny”). He is perhaps best known for his role in one of the great social scandals of the late 1896th century. According to the romance, in 1873, Clara Ward, Princess of Caraman-Chimay (1916-XNUMX) saw the charming Rigó Jancsi, first violinist play Hungarian gypsy music in a restaurant Paris in 1896 when she had dinner with her husband, the Prince of Chimay. She ran away with Rigó, married him, then divorced him and later; she also married two other men.
- Robert E. Lee Cake - Cake au lemon and Orange from the south of United States of America named in honor of General Robert E. Lee of the American Civil War (1807–1870).
- oysters Rockefeller - Of Oysters garnished by rich sauce de Butter, parsley and others herbs green, and of breadcrumbs, cooked tableware en appetizers, identified with New Orleans en Louisiana (USA), it is named after John D. Rockefeller (*).
(*) John Davison Rockefeller, born July 8, 1839 in Richford and died May 23, 1937 in Ormond Beach, at the age of 97, is an American industrialist, founder of the Rockefeller family. The first billionaire of contemporary times, he is part of the American myth of self-made men.
- Romanoff strawberries - Although many people claim the creation of this dish, including the restaurateur Hollywood self-proclaimed "Prince Michael Romanoff", the credit is most often given to Marie-Antoine Careme, when he was andf of Tsar Alexander I (1877-1925), around 1820. Romanoff was the name of the house of Russian rulers.
- Ronald Reagan hamburger soup - Ronald Reagan (1911-2004), while he was president of the United States of America, published this recipe in 1986, after being criticized for saying he liked soupes French.
La Soupe Ronald Reagan is made up of vegetables (onions, ail, celery, carrot, p) and some minced meat beforehand past to the stove and added to the Soupe when the vegetables are good cooked.
- Ross sauce - A barbecue sauce versatile invented by Scott Ross in the Habersham County. as Georgia. Scott Ross, a high school chemistry teacher and wrestling trainer, says his sauce "Is fine on everything" suggesting s, pop corn and almost everything except meat.
Official website of the Ross sauce.
- Tournedos Rossini - Gioacchino Rossini (1792-1868), Italian composer known almost as well as gourmet. Friend ofAntonin Lent, Rossini had many spot which bear his name: eggs, chicken, Soupe, s, cannelloni, Sun, Risotto, pheasant, etc.
But gastronomy, it's the Rossini tournedos who has the star.
Le Chef Auguste Escoffier was responsible for several of them.
Le Chef Charles Ranhofer created the " pancakes meringue à la Rossini ".
- Soufflé Rothschild - A soufflé de dessert created by Marie-Antoine Careme for Baron James Mayer de Rothschild (1792-1868) and Baroness Betty de Rothschild (1805-1886) in the 1820s. The baron was a French banker and diplomat remarkable. soufflé our candied fruits Was at the origin flavored with some Goldwasser but it is now flavored with a variety others liqueurs et liquor, including the kirsch. This dessert was one of spot places of Her Majesty Queen Elizabeth the Queen Mother (1900-2002).
- Roy Rogers - A drink mixed without alcohol made of tail and grenadine syrup, named after actor Roy Rogers (1911-1998).
- Rumford Soup - Benjamin Thompson, Earl Rumford. Technicianfood, thus invented the stove in brick, with fires separated and heat adjustable, as well as a cooking pot à pressure, for an autoclave and four de Food.
- Runeberg pie - The Runebergintorttu (or Runebergstårta) - named after the Finnish poet Johan Ludvig Runeberg (1804-1877) and his wife, the writer Fredrika Runeberg (1807-1879), who invented the pastry. THE'anniversary. by Johan Ludvig Runeberg, on February 5, is in Finland on Runeberg day and it is celebrated with this pastry our Almonds et thicket to the jam de Raspberry.
There is also a variant of it called the pastry Fredrikka.
- Baby Ruth chocolate bar - It is most likely, Babe Ruth (1895-1948) was the inspiration for the name. Although Curtiss Candy Co. insisted from the start that the chocolate bar Named after a daughter of Grover Cleveland, Ruth Cleveland died in 1904 at the age of 12, while Baby Ruth was introduced in 1921 just as George Herman Ruth, Jr. had become a superstar of the baseball. The very first versions of the package offer a baseball glove for 79 cents. Babe Ruth's stated intention to sue the company is likely what motivated and perpetuated the coverage at issue.
- Sachertorte - Franz Sacher, Vienna, 1832, working for Prince Metternich (*), created this famous Sachertorte.
(*) Klemens Wenzel, count, then second prince of Metternich-Winneburg-Beilstein, born May 15, 1773 in Koblenz and died June 11, 1859 in Vienna, is an Austrian diplomat and statesman.
- Supreme de volaille Sadi Carnot - Leader Charles Ranhofer French President Marie François Sadi Carnot (1837-1894) was certainly in mind, and not his uncle, the physicist Nicolas Léonard Sadi Carnot (1796-1832).
The supreme de volaille are fried, covered with icing de meat, accompanied by sauce our truffes and champignons minced then placed on croutons de breadcrumbs in halfthe heart golden au Butter.
- Flan Sagan - Boson de Talleyrand-Périgord (1832-1910) had the title of prince of Żagań. Nothing to do with the famous French writer Françoise Sagan (1935-2004).
Ce flan de truffes, champignons and brain de veal was one of the many spot appointed Sagan, usually involving brains, including a garnish and scrambled eggs.
- Salisbury Steak - Dr James H. Salisbury (1823-1905), the first defender of foodstuffs health to United States of America, created this flat and advised his patients to eat three times a day, while limiting their consumption de vegetables and D'starches « toxiques ».
- Sam Ward Ground Beef - Samuel Cutler Ward (1814-1884) was perhaps the most influential lobbyist in Washington in the middle of the 19th century. He was known for his entertaining as well as political work, apparently fitting in with Talleyrand than good eat was essential to diplomacy. Why the Chief Ranhofer gave his name to a hachis de meat de beef is subject to much speculation.
- Sandwich - John montagu, 4th Earl of Sandwich (1718-1792) did not invent the sandwich. The cold meat between the slices de pain had been eaten long before him. But, as the oft-repeated history goes, its title name was applied to it around 1762, after frequently commissioning the food easy to handle while receiving card player friends.
Their card games were then not interrupted by the need to forks and other silverware.
- Sarah Bernhardt cookie - French actress Sarah Bernhardt (1844-1923) gave her name to the pastry original Swedish.
There is also a Sun Sarah Bernhardt and a soufflé.
"Sarah Bernhardt" can also be a flat garnished by mash potatoes de foie gras, and the "Sarah Potatoes" of mashed potatoes au gratin du Delmonico restaurant, by the chef Charles Ranhofer, is most likely named for the actress.
- Sardou eggs - Invented in Antoine's restaurant of the New Orleans and named after the French playwright Victorien Sardou (1831-1908).
- Schillerlocken - Of them spot quite distinct named after curly hair (Locken means bloucles in German) by the German poet Friedrich von Schiller (1759-1805).
One is cones de puff pastry thickets to the cream ; the other is long bands de belly bydogfish I smoked.
The chief Charles Ranhofer also named a dessert de pancakes rolled, trenches and superimposed in a pudding on behalf of Schiller.
- Pear Seckel - Although little is known about the origin of this pear American, it is generally believed that a farmer de Pennsylvania named Seckel discovered the fruit in the valley of Delaware river nearly Philadelphia, in the 18th or early 19th century.
- Medallions de lobster at the Shelley - Percy Bysshe Shelley (1792-1822), the tall and young (and handsome) English poet, drowned off the coast of Italy. Leader Charles Ranhofer remembered him with this recipe.
It is medallions de dice de chair de lobster our champignons, topped with an icing to the meat and put in a moule à ramekin with some farce de pike, strewn byfried egg crumbled.
- Shirley Temple Cocktail - The cocktail training for children composed of club soda, grenadine and a maraschino cherry was invented in the late 1930s in the Royal Hawaiian Hotel à Waikiki, Honolulu (Hawaii) for the young American star Shirley Temple (1928-2014). A slice byOrange and straw overcome the cocktail glass ; paper umbrella is optional, but not unnecessary because in addition to being decorative, the parasol really plays its role ofumbrella by delaying the source of ice cubes about glasses exposed to sun.
- Pippin Simirenko - A variety de reinette apple discovered by the pomologist (*) Ukrainian Lev Simirenko in his orchard and named after his father's name Plato Simirenko. The origin of this cultivate is not clear. It was one of the varieties de reinette apple the most cultivated in the former Soviet Union.
(*) Pomologist: specialist in pomology, part of arboriculture devoted to trees à fruits groceries having glitches.
- Veal Sinatra - A roast de veal make us with a cream sauce and Butter, vegetables, minced meat and/or sea food named after the famous jazz singer Frank Sinatra (1915-1998).
- Soubise sauce - The mash potatoes byonion or béchamel sauce with mash potatoes byonion added is probably named after the 18th century aristocrat Charles de Rohan (1715-1787), the Prince of Soubise and the Marshal of France.
- Stanley eggs - Sir Henry Morton Stanley (1841-1904), the famous British explorer, has several spot that bear his name, usually with onions and looking amount byseasoning au curry. A recipe for these poached eggs in a sauce with 1/2 teaspoon de powder de curry.
- Beef Stroganov - A flat de meat de beef Russian en sauce with some smitan (sour cream) and of tied veal stock, p created in the 19th century. It was, named after a Count Stroganov (possibly Count Pavel Alexandrovich Stroganov or Count Grigory Dmitriyevich Stroganov) (1874-1917).
- Sukjunamul (mung beans in Korean) - In the kitchen Korean, sukjunamul (숙주 나물) refers to both germs de mung beans themselves and to name (flat de vegetables seasoned) made of germs de mung bean.
The germs de mung bean are not a ingredient as common as bean sprouts in Korean cuisine, but they are used in the bibimbapWithin garnishes de meatballs and in sundaes (sausage Korean).
The name sukjunamul is a compound of Sukju and namul, the first of which derives from the name Sin Suk-ju (1417-1475), one of the eminent Joseon scholars. Sin Sukju betrayed his colleagues and favored the king's uncle as a pretender to the throne. People considered Sin Sukju's movement to be unethical and immoral, and therefore gave his name to the germs de mung bean, which tend to be spoil très easyment.
- Crepes suzette - The pancakes Suzette would have been created for Prince of Wales Edward VII on January 31, 1896, at theparis hotel à Monte Carlo (Monaco). When the prince ordered a dessert special for himself and a young companion, the server Henri Charpentier, then aged 16 (1880-1961), produced the crepe blaze. Edward would have asked that the dessert bears the name of his partner (Suzette) rather than himself.
- Ellen Svinhufvud Cake - named in the 1930s after Ellen Svinhufvud (1869-1953), the wife of the President of Finland Pehr Evind Svinhufvud.
- Sydney Smith Dressing - A vinaigrette (Sydney Smith dressing room) named after the founder ofEdinburgh Review, Sydney Smith (1771-1845). It was a clergyman who wrote a rhyming poem that describes how to do this vinaigrette à s. Popular in the 19th century among cooks US.
- Takuwan - A radish Marine named after Takuan Sōhō.
Takuan Sōhō was born in Izushi in the province of Tajima, he comes from a family of samurai of the Miura clan but began his studies as a priest at the age of 10 by studying Jōdo Buddhism. He later became a major figure in the Rinzai-shu school of Zen Buddhism.
- Talleyrand - A Savarin byananas is one of the many spot named in honor of the epicurean French statesman Charles Maurice de Talleyrand-Perigord (1754-1838). An influential negotiator at the Congress of Vienna, Talleyrand considered the gastronomy as a major element of diplomacy. Antonin Careme worked for him for some time, and Talleyrand was instrumental in advancing his career. The spot eponymous names of the host include Sauces, tournedos, veal, croquettes, beignets withOrange, etc.
- Tarte Tatin - Stephine Tatin (1838-1917) and Caroline Tatin (1847-1911). In French, the tarte is known as a la "Demoiselles Tatin" for the sisters who ran theHotel Tatin at Lamotte Beuvron. as France. Stephine accidentally invented the pie upside down in the fall of 1898, but the dough is perhaps much older.
- Beef Tegetthoff - Admiral Wilhelm von Tegetthoff (1827-1871), naval hero Austrian, East popular by flat amazing of beef au ragôut de sea food.
- chicken Tetrazzini - A volaille nominated for opera soprano Luisa Tetrazzini, the "Florentine Nightingale" (1871-1941). It is widely believed that this dish was invented around 1908-1910 by Ernest Arbogast, the Chef du Palace Hotel de San Francisco. as California, where the Italian soprano made her debut.
- Tootsie Rolls - Clara "Tootsie" Hirshfield, the granddaughter of Leo Hirshfield, developer of the first penny candy (confectionery en Bulk) stoked in paper, New York, 1896.
- Tortoni cookie - Italian Tortoni, working at Café Velloni which had opened in in Paris in 1798, bought the place and renamed it Café Tortoni. It became a restaurant and glacier very fashionable in the 19th century.
It is said that this flat made of ice cream is one of his creations.
- General Tao's Chicken - A dish original nuggets (nuggets) of chicken lacquered, named for General Zuǒ Zōngtáng (1812-1885; variously spelled Tzo, Tso, Cho, Zo, Zhou, etc.) of the Qing dynasty (*), although he was not contemporary with her.
(*) The Qing dynasty, also transcribed Ch'ing dynasty, Ching dynasty, or Tsing dynasty, is the last imperial dynasty to have reigned over China, from 1644 to 1912. Of Manchu origin, it succeeded the last dynasty ethnically Chinese, the Ming dynasty.
- Ujházi Chicken Soup - A Soupe that would have been made with coq originally. This Soupe de volaille was created by the Head amateur and actor Hungarian well known Ede Ujházi around 1900.
Újházi was an actor from the beginning of the 20th century to Budapest National Theater and this is his recipe de Soupe light au chicken with vegetables who carries his name.
- Youngsters Umberto - Umberto Ier (1844-1900), King of Italy and husband of Queen Margherita ("that" of the pizza), bears the name of this flat de youngsters served at Delmonico restaurant du Head Charles Ranhofer.
- Van Buren wild duck soup - Martin van Buren (1782-1862), 8th president of United States of America, has developed a taste for French cuisine while he was minister at London, where he familiarized himself with the philosophy culinary de Talleyrand. During his presidency, the dinners of the White House were even more French than in Jefferson's time. the Chief Ranhofer perhaps returned the compliment with this Soupe de duck sauvage.
- Van Gogh potato - The artist painter Vincent van Gogh (1853-1890) is honored by this potato Van Gogh developed in Netherlands in 1976. and probably because of his painting The Potato Eaters (in Dutch, De Aardappeleters) painted by Vincent van Gogh in April 1885 in Nuenen, to Netherlands.
- VGE black truffle soup - A Soupe en crust and truffes dedicated (and servie) to the President of the French Republic Valéry Giscard d'Estaing, abbreviated VGE (1926-2020) and created by Paul Bocuse (1926-2018) in 1975.
When the French president was served this Soupe eponymous lute by crust, Paul Bocuse told him: "Well, we're going to break the crust, Mister President "
- Nets de brill Véron - The Dr Louis Desire Veron (1798-1867) abandoned medicine for life more fashionable writer, director of the Opera, lover of the actress Rachel, political influence and leading moderator of dinners sumptuous for the Parisian elite.
La Véron sauce accompany the brill.
- Celery Victor - Victor Hirtzler, (c. 1875-1935) Chef American well known native of Strasbourg considered this dish of celery branch ember one of his two best receipts, the other being the Sun Edward VII (of netting de Sun miller strewn by Almonds tapering grillées).
Both spot were created atSt. Francis hotel de San Francisco, where Hirtzler was Chef from 1904 to 1926. His cooking book from 1919 can be seen in full at the St. Francis Cookbook Hotel.
- Victor Hugo lamb chops - The famous French author, Besançon by birth, Victor Hugo (1802-1885), is commemorated with these chops bylamb and also with netting de plover who is game esteemed, which is preparing as the WoodcockBut above roast.
- Victoria plum et Victoria sponge - From Queen Victoria () (*). A plums Victoria stylish et sweet.
Many dishes are named after the British Queen VictoriaIncluding Sun, eggs, s, the garnish, many Sauces, for an cake our spices our cherries, the ice bomb, tartlets.
There is also a pea Victoria and a apple Victory.
(*) Victoria was Queen of the United Kingdom, Great Britain and Ireland from June 20, 1837 until her death. From July 1, 1867, she was also Queen of Canada, as well as Empress of India from May 1, 1876, and finally Queen of Australia on January 1, 1901.
- Waldorf Salad - A s made atWaldorf hotel originally as a joke for a particularly discerning customer.
- Steak Wallenbergare - flat Swedish de minced meat de veal named after the wealthy and important Swedish Wallenberg family. Contemporary versions use minced meat de turkey and D'moose.
- Wild Duckling à la Walter Scott - A duckling sauvage withOrange, for an flat named after the Scottish writer Walter Scott (1771-1832, Ivanohé's father) who includes jam byOrange de Dundee (one of the best marmalades byScotland) And whiskey.
See Duck with orange.
- Wanamaker pears - of the Wanamaker family, merchant of Philadelphia, Rodman Wanamaker (1863-1928) seems to be most likely the inspiration for this dessert. Son of John Wanamaker, founder of the family business, Rodman Wanamaker goes to in Paris in 1889 to supervise the Parisian branch of their great store. On his return to United States of America in 1899 he kept his house and his contacts at in Paris.
Wanamaker pears are made from Wine poached pears associated with Madeleines covered with jelly de currant et tableware en soufflé to the vanilla, Which one is accompanied by boule de granite or sorbet au lemon.
- Washington pie - George Washington (1732-1799), first president American, bears his name to this cake, as well as a sauce or an garnish French containing corn.
- Beef Wellington - Arthur Wellesley, 1st Duke of Wellington (1769-1852), British hero of the Battle of Waterloo, at this flat who carries his name. It is made of a filet de beef and farce de foie gras and duxels, truffes and Madeira sauce cooked stifled au four in a puff pastry.
Ce flat singular was probably created by his Head staff. Theories vary: either the duke had no sense of taste and didn't care what he ate (leaving his chef to himself), or he loved the flat that he had to be served every dinner formal or self it is the forms of the creation that resembles one of the Wellington boots.
- Lobster Wenberg - The ship's captain Ben Wenberg brought a recipe lobster which he discovered during a trip to New Orleans to the owner of the institution culinary Delmonico's, Charles Delmonico. But, after Delmonico and Wenberg fell out later that year, the flat has been renamed Lobster Newberg by the management of Delmonico's, reversing the first three letters of Wenberg.
See Lobster a la Newburg and Head Charles Ranhofer, creator of this famous recipe.
- Wibele - Jakob Christian Carl Wibel invented this pastry sweet in 1763. Jakob Christian Carl Wibel was confectioner at the court of Prince Ludwig zu Hohenlohe-Langenburg (*) in Langenburg, city located in the district of Stuttgart.
(*) Louis de Hohenlohe-Langenbourg (1696-1765) is a count of Hohenlohe-Langenbourg. On January 7, 1764, he was elevated Prince of the Holy Roman Empire by Emperor François Iᵉʳ.
- Wilhelmine strawberries - A dessert our strawberries, macerated in Orange juice, Granulated sugar and kirsch, served with some whipped cream, created by Auguste Escoffier and named after Queen Wilhelmina (*) of Netherlands.
(*) Wilhelmine, born August 31, 1880 in The Hague and died November 28, 1962 in Apeldoorn, was queen of Netherlands of 1890 1948 to.
- Wilhelmina Pepermunt - A candy White dutch at the pepper mint also bears the name of Queen Wilhelmina of Netherlands.
The candy is similar to a coin with the name Wilhelmina and the word pepermunt on the reverse side and and the effigy of the queen in relief on the reverse side.
Un candy Wilhelmina peppermint packed up is often offered at the time of bill in many restaurants Dutch.
- Prince William Cider - Created to celebrate Prince William's 21st birthday. He was appointed on cider "Prince William" after the latter said in an interview that he was a drinker de cider. Large, robust but sweet et natural with a touch Red, it's a cider to the color clear, well balanced but with a lot of character.
The “Prince William” cider will be made with the first apple to cider over 360 varieties of English apples traditional cultivated over the centuries to receive a royal name.
- Nets de fish at the Peg Woffington - Peg Woffington was an actress Irish (1720-1760). There exists a recipe of " sauce Woffington "for the fish, as well as for a cake sugar based onOrange, called the Peg Woffington Baskets.
- Woodhouse Eggs - Named after Woodhouse, Sterling Archer's longtime valet on the animated sitcom Archer. It's a variant of Eggs Benedict, principales differences being the addition of hearts byartichoke, ofspinach to the crème fraîche, béchamel sauce, Serrano ham, black truffle and beluga caviar.
- Woolton pie - Frederick Marquis, 1st Earl of Woolton (1883-1964).
Lord Woolton was the British Food Minister during World War II. This pie our root vegetables created by chefs du Savoy Hotel de London marked Woolton's desire to bring people to eat over vegetables instead of meat.
- Xavier soup - This cream au chicken has at least two stories associated with its name. Some sources say that the greedy Louis XVIII (1755-1824) invented the Soupe when he was count of Provence, and known as Louis Stanislas Xavier de France. Others suggest that the Soupe was named after Francis Xavier (1506-1552), a missionary Basque à Goa en India.
- Yemas of Santa Theresa de Ávila - Those candy made of egg yolks candied au lemon from the Spanish city ofÁvila bear the name of its saint, Teresa of Ávila (*).
(*) Thérèse d'Avila is a Spanish nun, born March 28, 1515 in Gotarrendura and died October 4, 1582 in Alba de Tormes. Deeply mystical, she leaves writings on her experience spirituality which make her consider her a major figure in Christian spirituality.