· Béchamel sauce, named to flatter the maître d'Hotel to Louis XIV, Louis de Béchamel, Marquis de Nointel (1630–1703), also a financier and ambassador.
· Béarnaise sauce – although often thought to indicate the region of Béarn, the sauce name may well originate in the nickname of French king Henry IV (1553–1610), "le Grand Béarnais."
· Ham mousseline à la Belmont – August Belmont (1816–1890) was born in Prussia and emigrated to the U.S. to work for the New York branch of Rothschild's. 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 at Delmonico's by Charles Ranhofer, probably for a dinner given there in Belmont's honor.
· Eggs Benedict – at least two main accounts. Lemuel Benedict, a New York stockbroker, claimed to have gone to the Waldorf Hotel for breakfast one day in 1894 while suffering a hangover. He asked for a restorative in the form of toast, bacon, poached eggs, and Hollandaise sauce on the side. The famous maître d' Oscar of the Waldorf took an interest in Benedict's order, and adapted it for the Waldorf menu, substituting English muffins and ham, adding truffles, and naming it after Benedict. The other version: in 1893, Charles Ranhofer, head chef of Delmonico's, created the dish for Mr. and/or Mrs. LeGrand Benedict, New York stockbroker and socialite.
· Eggs Benedict XVI – Pope Benedict XVI, born Joseph Alois Ratzinger (1927) now has a Germanic version of the original Eggs Benedict named after him. Rye bread and sausage or sauerbrauten replace the English muffins and Canadian bacon. Eggs Benedict XVI · Eggs Berlioz – Hector Berlioz (1803–1869), the notable French composer, has his name on a dish of soft-boiled eggs, elevated by the addition of croustades, duchesse potatoes, and truffles and mushrooms in a Madeira sauce. · Sarah Bernhardt Cakes – famous French actress Sarah Bernhardt (1844–1923). The pastry may be Danish in origin. There is a Sole Sarah Bernhardt, and a soufflé. "Sarah Bernhardt" may indicate a dish garnished with a purée of foie gras, and Delmonico's "Sarah Potatoes," by Charles Ranhofer, are most likely named for the actress. · Lobster Paul Bert – Paul Bert (1833-1886) was a French physiologist, diplomat, and politician, but is perhaps best known for his research on the effect of air pressure on the body. Charles Ranhofer was either a friend or fan of the father of aerospace medicine. · Bibb lettuce – John B. Bibb, mid-19th century amateur horticulturist of Frankfort, Kentucky.
· Eggs Benedict XVI – Pope Benedict XVI, born Joseph Alois Ratzinger (1927) now has a Germanic version of the original Eggs Benedict named after him. Rye bread and sausage or sauerbrauten replace the English muffins and Canadian bacon. Eggs Benedict XVI
· Eggs Berlioz – Hector Berlioz (1803–1869), the notable French composer, has his name on a dish of soft-boiled eggs, elevated by the addition of croustades, duchesse potatoes, and truffles and mushrooms in a Madeira sauce.
· Sarah Bernhardt Cakes – famous French actress Sarah Bernhardt (1844–1923). The pastry may be Danish in origin. There is a Sole Sarah Bernhardt, and a soufflé. "Sarah Bernhardt" may indicate a dish garnished with a purée of foie gras, and Delmonico's "Sarah Potatoes," by Charles Ranhofer, are most likely named for the actress.
· Lobster Paul Bert – Paul Bert (1833-1886) was a French physiologist, diplomat, and politician, but is perhaps best known for his research on the effect of air pressure on the body. Charles Ranhofer was either a friend or fan of the father of aerospace medicine.
· Bibb lettuce – John B. Bibb, mid-19th century amateur horticulturist of Frankfort, Kentucky.
· Oysters Bienville – this New Orleans dish of baked oysters in a shrimp sauce was named for Jean-Baptiste Le Moyne de Bienville (1680–1767), French governor of Louisiana and founder of New Orleans (1718).
· Bing cherry – Oregon horticulturist Seth Luelling (or Lewelling) developed the cherry around 1875, with the help of his Manchurian foreman Bing, after whom he named it. · Bismarck herring, Bismarcks, Schlosskäse Bismarck – Otto von Bismarck (1815–1898), chief figure in the unification of Germany in 1870 and first Chancellor of the German Empire, has many foods named after him, including these - pickled herring, pastry, and cheese. · Eggs in a Mold Bizet – Georges Bizet (1838–1875), the French composer of Carmen and other operas, has a consommé named for him as well as these eggs cooked in molds lined with minced pickled tongue, served on artichoke hearts. · Sole Bolivar – famous South American revolutionary Simon Bolivar (1783–1830). · Bonaparte's Ribs – an early 19th-century English sweet named after Napoleon Bonaparte
· Bing cherry – Oregon horticulturist Seth Luelling (or Lewelling) developed the cherry around 1875, with the help of his Manchurian foreman Bing, after whom he named it.
· Bismarck herring, Bismarcks, Schlosskäse Bismarck – Otto von Bismarck (1815–1898), chief figure in the unification of Germany in 1870 and first Chancellor of the German Empire, has many foods named after him, including these - pickled herring, pastry, and cheese.
· Eggs in a Mold Bizet – Georges Bizet (1838–1875), the French composer of Carmen and other operas, has a consommé named for him as well as these eggs cooked in molds lined with minced pickled tongue, served on artichoke hearts.
· Sole Bolivar – famous South American revolutionary Simon Bolivar (1783–1830).
· Bonaparte's Ribs – an early 19th-century English sweet named after Napoleon Bonaparte
· Boysenberry - Rudolf Boysen, botanist and Anaheim park superintendent, developed the loganberry/raspberry/blackberry cross around the 1920's. The berry was subsequently grown, named and made famous in the 1930's by Walter Knott of Knott's Berry Farm in California.
· Brillat-Savarin cheese – Jean Anthelme Brillat-Savarin (1755–1826) has many dishes named for him besides this cheese, including partridge, eggs, garnishes, savory pastries, and the Savarin cake. Brillat-Savarin was the influential French author of The Physiology of Taste, in which he advocated viewing cuisine as a science. · Burbank plum – Luther Burbank (1849–1926), renowned American horticulturist, bred many new varieties of plants, including this and the Russet Burbank potato.
· Brillat-Savarin cheese – Jean Anthelme Brillat-Savarin (1755–1826) has many dishes named for him besides this cheese, including partridge, eggs, garnishes, savory pastries, and the Savarin cake. Brillat-Savarin was the influential French author of The Physiology of Taste, in which he advocated viewing cuisine as a science.
· Burbank plum – Luther Burbank (1849–1926), renowned American horticulturist, bred many new varieties of plants, including this and the Russet Burbank potato.
· Angelina Burdett plum – this plum, bred by a Mr. Dowling of Southampton, England around 1850, was named after Baroness Angelina Burdett-Coutts (1814–1906), a notable philanthropist. The Baroness inherited great wealth from her grandfather, banker Thomas Coutts, and devoted much of it to helping the needy at home and abroad.
C
· Caesar's mushroom – probably named for Julius Caesar, this mushroom of southern France is also called the King of Mushrooms. There is also a Caesar potato.
· Caesar salad – Caesar Cardini (1896–1956), an Italian who came to San Diego, California after World War I, is generally thought to have created the salad (sans anchovies, except those in the Worcestershire sauce) at his restaurant in 1924. The restaurant was located in Tijuana, most likely to avoid Prohibition in the U.S. As with many popular dishes, there are more claimants to the salad's invention, including Cardini's business partner, his brother, and one of his young sous-chefs who said it was his mother's recipe. Julius Caesar is not involved, except perhaps as the source of Mr. Cardini's first name.
· Chicken filets Sadi Carnot – while it would be a bit unusual if the father of thermodynamics had a dish named after him, it is far more likely that chef Charles Ranhofer had Marie François Sadi Carnot (1837–1894) in mind, not his uncle, the physicist Nicolas Léonard Sadi Carnot (1796–1832). However, the nephew was named after the uncle, who was named after a medieval Persian philosopher. The younger Sadi-Carnot was a civil engineer, politician, and government minister who rose to become a popular French president (1887–1894) noted for his integrity. His only crisis in office was the de Lesseps Panama Canal scandal. He was assassinated by an Italian anarchist in 1894. · Chateaubriand – a cut and a recipe for steak named for Vicomte François René de Chateaubriand (1768–1848), French writer and diplomat. His chef Montinireil is thought to have created the dish around 1822 while Chateaubriand was ambassador to England. There is also a kidney dish named for him. · Chiboust cream – a cream filling invented by the French pastry chef Chiboust in Paris around 1846, and intended to fill his Gâteau Saint-Honoré. The filling is also called Saint-Honoré cream. · Christian IX cheese – honoring King Christian IX of Denmark (1818–1906), this is a caraway-seeded semi-firm Danish cheese. · Clementines – named for Père Pierre Clément, a French monk living in North Africa at the beginning of the 20th century. Allegedly, he either found a natural mutation of the mandarin orange which he grew, or he created a hybrid of the mandarin and the Seville oranges. The fruit, however, may have originated long before in Asia. · Cleopatra Mandarin orange – presumably, Cleopatra VII (69–30 BC), of the Ptolemaic dynasty, and the last queen of Egypt, is the name source for this orange and the Cleopatra apple. · Peach pudding à la Cleveland – Grover Cleveland (1837-1908), 22nd and 24th U.S. president, was given this dish by Charles Ranhofer, who may have felt presidents deserved desserts named after them as much as Escoffier's ladies, even if Cleveland was reputed to not much like French food.
· Chicken filets Sadi Carnot – while it would be a bit unusual if the father of thermodynamics had a dish named after him, it is far more likely that chef Charles Ranhofer had Marie François Sadi Carnot (1837–1894) in mind, not his uncle, the physicist Nicolas Léonard Sadi Carnot (1796–1832). However, the nephew was named after the uncle, who was named after a medieval Persian philosopher. The younger Sadi-Carnot was a civil engineer, politician, and government minister who rose to become a popular French president (1887–1894) noted for his integrity. His only crisis in office was the de Lesseps Panama Canal scandal. He was assassinated by an Italian anarchist in 1894.
· Chateaubriand – a cut and a recipe for steak named for Vicomte François René de Chateaubriand (1768–1848), French writer and diplomat. His chef Montinireil is thought to have created the dish around 1822 while Chateaubriand was ambassador to England. There is also a kidney dish named for him.
· Chiboust cream – a cream filling invented by the French pastry chef Chiboust in Paris around 1846, and intended to fill his Gâteau Saint-Honoré. The filling is also called Saint-Honoré cream.
· Christian IX cheese – honoring King Christian IX of Denmark (1818–1906), this is a caraway-seeded semi-firm Danish cheese.
· Clementines – named for Père Pierre Clément, a French monk living in North Africa at the beginning of the 20th century. Allegedly, he either found a natural mutation of the mandarin orange which he grew, or he created a hybrid of the mandarin and the Seville oranges. The fruit, however, may have originated long before in Asia.
· Cleopatra Mandarin orange – presumably, Cleopatra VII (69–30 BC), of the Ptolemaic dynasty, and the last queen of Egypt, is the name source for this orange and the Cleopatra apple.
· Peach pudding à la Cleveland – Grover Cleveland (1837-1908), 22nd and 24th U.S. president, was given this dish by Charles Ranhofer, who may have felt presidents deserved desserts named after them as much as Escoffier's ladies, even if Cleveland was reputed to not much like French food.
· Cobb Salad – Robert H. Cobb, owner of the Hollywood Brown Derby restaurant, who is said to have invented the salad as a late-night snack for himself in 1936–1937.
· Scrambled eggs à la Columbus – Christopher Columbus (1451–1506), the Italian sailor who claimed the New World for Spain, has a dish of scrambled eggs with ham, fried slices of blood pudding and beef brains named after him. · Charlotte Corday – Charlotte Corday (1768–1793), the assassin of the radical Jean-Paul Marat was paid tribute with an ice cream dessert by Charles Ranhofer of Delmonico's. · Cox's Orange Pippin – apple named after its developer Richard Cox (1777–1845), a retired brewer, in Buckinghamshire, England.
· Scrambled eggs à la Columbus – Christopher Columbus (1451–1506), the Italian sailor who claimed the New World for Spain, has a dish of scrambled eggs with ham, fried slices of blood pudding and beef brains named after him.
· Charlotte Corday – Charlotte Corday (1768–1793), the assassin of the radical Jean-Paul Marat was paid tribute with an ice cream dessert by Charles Ranhofer of Delmonico's.
· Cox's Orange Pippin – apple named after its developer Richard Cox (1777–1845), a retired brewer, in Buckinghamshire, England.
· Lady Curzon Soup – Lady Curzon, née Mary Victoria Leiter (1870–1906), the wife of the Viceroy of India, Lord George Nathaniel Curzon, has this turtle soup with sherry attributed to her. Allegedly, she directed the inclusion of sherry when a teetotalling guest prevented the usual serving of alcohol at a dinner, around 1905. Lady Curzon was the daughter of Chicago businessman Levi Z. Leiter, who co-founded the original department store now called Marshall Field.
D · Dartois – François-Victor-Armand Dartois (1780–1867), once very well-known author of French vaudeville plays, is commemorated by this pastry, made in several versions both sweet and savory. · Shrimp de Jonghe – hors d'oeuvre created by the de Jonghes, a Belgian couple who had an early-20th century restaurant in Chicago.
D
· Dartois – François-Victor-Armand Dartois (1780–1867), once very well-known author of French vaudeville plays, is commemorated by this pastry, made in several versions both sweet and savory.
· Shrimp de Jonghe – hors d'oeuvre created by the de Jonghes, a Belgian couple who had an early-20th century restaurant in Chicago.
· Delmonico steak – Delmonico's restaurant grew out of a small café opened in Manhattan in 1827 by Swiss brothers Giovanni and Pietro Del-Monico. The first public dining room in the U.S., serving a varied menu rather than a fixed meal, quickly expanded into a large restaurant with several branches in the city. Much of its fame derived from the period when Lorenzo Delmonico (1812–1881), nephew of the founders, managed the business and French chef Charles Ranhofer (1836–1899) was in charge of the kitchen. Except for a brief return to France in 1876–1879, Ranhofer reigned from 1862–1898, and made Delmonico's the best restaurant in New York, if not the U.S. Among the vast number of Ranhofer's creations, the American version of Escoffier named many dishes after historic figures, celebrities of the day, and favored customers. Delmonico steak and Lobster à la Delmonico are among the few named after his employers. For Ranhofer's complete 1894 cookbook, go here: The Epicurean. For a history of the restaurant, go here: Delmonico's.
· Chicken Demidoff – Prince Anatole Demidoff (1813–1870), from a wealthy Russian industrialist family, lived in Paris from an early age with his mother, Elisabeth Stroganova. Both were extreme admirers of Napoleon, to the point where Demidoff had a brief marriage to Princess Mathilde, niece of Napoleon, and he also bought the Elba house of exile to turn into a museum. He was famous as a patron of artists, and a bon vivant. There are two chicken dishes named after him. This one is elaboratedly stuffed, smothered, tied up and garnished. The Demidoff name is also applied to dishes of rissoles and red snapper.
· Veal pie à la Dickens – probably around the time the popular novelist Charles Dickens (1812–1870) was making his second visit to New York, in 1867, Charles Ranhofer created this dish in his honor at Delmonico's. Ranhofer also had Beet fritters à la Dickens on the menu. · Doboschtorte or Dobostorta – Josef Dobos, well-known Hungarian pastry chef, (born 1847), created the multi-layered chocolate torte in Budapest or Vienna. · Estomacs de dinde à la Gustave Doré – Gustave Doré (1832–1883) was France's most popular book illustrator of the 19th century. Charles Ranhofer created this dish of turkey in his honor. · Du Barry Cream Soup – 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 for her, often involving cauliflower, as in this soup. The cauliflower is said to have been a reference to her elaborate powdered wigs. · Sole Dubois – named for the 19th-century French chef Urbain Dubois. · Sole Dugléré – Adolf Dugléré (1805–1884), starting as a student of Antonin Câreme, became head chef at the famed Café Anglais in Paris in 1866, where he created and named many well-known dishes. Several dishes of fish bear his own name. · Salad à la Dumas – Alexandre Dumas (1802–1870), noted French author. Apparently a favorite of Charles Ranhofer, there are also timbales, stewed woodcock, and mushrooms à la Dumas. · Duxelles – a mushroom-based sauce or garnish attributed to the great 17th-century French chef François-Pierre de la Varenne (1615–1678) was probably named for his employer, the Marquis d'Uxelles. A variety of dishes use this name. E · Poularde Eduoard VII – like his mother Victoria, Edward VII (1841–1910), noted as a gourmand, had many compliments paid him in the form of foods, both when he was Prince of Wales and later as King. Besides this chicken stuffed with foie gras, there are dishes of turbot, brill, sole, eggs, cake, the King Edward VII potato, the Edward VII apple, et al. · Mamie Eisenhower fudge – the wife of U.S. President Dwight D. Eisenhower, Mamie Doud Eisenhower (1896–1979) had this candy named after her when she revealed it was a White House favorite. Mamie Eisenhower was First Lady from 1952 to 1960. · Endicott pear – John Endicott (c. 1588–1665), early settler and governor of Massachusetts, imported pear trees from England (variety name unknown) c. 1630. The fruit was given his name. · Steak Esterházy - probably a 19th-century Prince Esterházy of Hungary, of a family close to Austrian royalty. · Sweetbreads à l'Eugénie – Eugénie de Montijo (1826–1920), wife of Napoleon III, was very probably the inspiration for this dish by Charles Ranhofer. F · Soup Fontanges – the soup of sorrel and peas in consommé with cream and egg yolks is named after Mlle. de Fontanges, Marie Angelique de Scorailles (1659–1681), Louis XIV's mistress between Mme. de Montespan and Mme. de Maintenon.
· Veal pie à la Dickens – probably around the time the popular novelist Charles Dickens (1812–1870) was making his second visit to New York, in 1867, Charles Ranhofer created this dish in his honor at Delmonico's. Ranhofer also had Beet fritters à la Dickens on the menu.
· Doboschtorte or Dobostorta – Josef Dobos, well-known Hungarian pastry chef, (born 1847), created the multi-layered chocolate torte in Budapest or Vienna.
· Estomacs de dinde à la Gustave Doré – Gustave Doré (1832–1883) was France's most popular book illustrator of the 19th century. Charles Ranhofer created this dish of turkey in his honor.
· Du Barry Cream Soup – 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 for her, often involving cauliflower, as in this soup. The cauliflower is said to have been a reference to her elaborate powdered wigs.
· Sole Dubois – named for the 19th-century French chef Urbain Dubois.
· Sole Dugléré – Adolf Dugléré (1805–1884), starting as a student of Antonin Câreme, became head chef at the famed Café Anglais in Paris in 1866, where he created and named many well-known dishes. Several dishes of fish bear his own name.
· Salad à la Dumas – Alexandre Dumas (1802–1870), noted French author. Apparently a favorite of Charles Ranhofer, there are also timbales, stewed woodcock, and mushrooms à la Dumas.
· Duxelles – a mushroom-based sauce or garnish attributed to the great 17th-century French chef François-Pierre de la Varenne (1615–1678) was probably named for his employer, the Marquis d'Uxelles. A variety of dishes use this name.
E
· Poularde Eduoard VII – like his mother Victoria, Edward VII (1841–1910), noted as a gourmand, had many compliments paid him in the form of foods, both when he was Prince of Wales and later as King. Besides this chicken stuffed with foie gras, there are dishes of turbot, brill, sole, eggs, cake, the King Edward VII potato, the Edward VII apple, et al.
· Mamie Eisenhower fudge – the wife of U.S. President Dwight D. Eisenhower, Mamie Doud Eisenhower (1896–1979) had this candy named after her when she revealed it was a White House favorite. Mamie Eisenhower was First Lady from 1952 to 1960.
· Endicott pear – John Endicott (c. 1588–1665), early settler and governor of Massachusetts, imported pear trees from England (variety name unknown) c. 1630. The fruit was given his name.
· Steak Esterházy - probably a 19th-century Prince Esterházy of Hungary, of a family close to Austrian royalty.
· Sweetbreads à l'Eugénie – Eugénie de Montijo (1826–1920), wife of Napoleon III, was very probably the inspiration for this dish by Charles Ranhofer.
F
· Soup Fontanges – the soup of sorrel and peas in consommé with cream and egg yolks is named after Mlle. de Fontanges, Marie Angelique de Scorailles (1659–1681), Louis XIV's mistress between Mme. de Montespan and Mme. de Maintenon.
· Bananas Foster, named after Richard Foster, regular customer and friend of New Orleans restaurant Brennan's owner Owen Brennan, 1951.
· Frangipane – almond pastry filling and tart named for Marquis Muzio Frangipani, a 16th-century Italian of the Frangipane family (also known as Cesar Frangipani) living in Paris. He invented a well-known bitter-almond scented glove perfume, used by Louis XIII. G
· Frangipane – almond pastry filling and tart named for Marquis Muzio Frangipani, a 16th-century Italian of the Frangipane family (also known as Cesar Frangipani) living in Paris. He invented a well-known bitter-almond scented glove perfume, used by Louis XIII.
G
· Green Gage plum or Greengage – Sir William Gage (c. 1656–1727), a botanist and 2nd Baronet of Hengrave, is believed to have brought the plum to England from France in 1724. Knowingly or unknowingly, he renamed the plum that in France was called Reine-Claude, after Francis I's wife Claude (1498–1524), daughter of Louis XII.
· Cherry Garcia ice cream – Ben & Jerry's homage to Grateful Dead leader Jerry Garcia (1942–1995).
· Poires Mary Garden – Mary Garden (1874–1967) was a hugely popular opera singer in Europe and the U.S. at the turn of the century. Born in Scotland, she emigrated to the U.S. as a child, then came to Paris in 1897 to complete her training. After her 1900 debut at the Opéra-Comique, she was much sought-after by composers for starring roles in their operas. Escoffier made this dish in her honor, and is said to have told a friend once that all his best dishes had been created "for the ladies". (see Melba)
· Garibaldi biscuits – English biscuits named for Giuseppe Garibaldi (1807–1882), Italian patriot and leader of the drive to unite Italy, after his wildly popular visit to England in 1864. There is also a French demi-glâce sauce with mustard and anchovies, and a consommé named after him. · Baron de bœuf à la St. George – a dinner in honor of British guests was probably being held at Delmonico's when Ranhofer named this dish. Saint George, a Roman soldier, was martyred c. 304, and was adopted as England's patron saint in the 13th century. The dinner finished with "Plum Pudding à la St. George." · German chocolate cake, originally known as German's Chocolate Cake – the 1950's American cake took its name from Baker's German's Sweet Chocolate, which in turn took its name from Sam German who developed the sweet baking chocolate (between milk and semi-sweet) in 1852. · Earl Grey tea – Charles Grey, 2nd Earl Grey, Viscount Howick, and British Prime Minister 1830–1834. · Graham crackers, Graham flour – Sylvester Graham, 19th-century American Presbyterian minister and proponent of a puritan lifestyle based on teetotalling, vegetarianism, and whole wheat.
· Garibaldi biscuits – English biscuits named for Giuseppe Garibaldi (1807–1882), Italian patriot and leader of the drive to unite Italy, after his wildly popular visit to England in 1864. There is also a French demi-glâce sauce with mustard and anchovies, and a consommé named after him.
· Baron de bœuf à la St. George – a dinner in honor of British guests was probably being held at Delmonico's when Ranhofer named this dish. Saint George, a Roman soldier, was martyred c. 304, and was adopted as England's patron saint in the 13th century. The dinner finished with "Plum Pudding à la St. George."
· German chocolate cake, originally known as German's Chocolate Cake – the 1950's American cake took its name from Baker's German's Sweet Chocolate, which in turn took its name from Sam German who developed the sweet baking chocolate (between milk and semi-sweet) in 1852.
· Earl Grey tea – Charles Grey, 2nd Earl Grey, Viscount Howick, and British Prime Minister 1830–1834.
· Graham crackers, Graham flour – Sylvester Graham, 19th-century American Presbyterian minister and proponent of a puritan lifestyle based on teetotalling, vegetarianism, and whole wheat.
· Bombe Grimaldi – kümmel-flavored frozen dessert probably named for a late-19th century member or relative of Monaco's royal Grimaldi family. There is also an apple flan Grimaldi.
· Docteur Jules Guyot pear – 19th-century French agronomist Dr. Jules Guyot, c. 1870. Guyot did work for Napoléon III in several agricultural fields. H · Hamantaschen – the Yiddish version (Haman's Pockets) of the Hebrew Oznei Haman (Haman's Ears}; a small pastry named for the cruel Persian official outwitted by Queen Esther and hanged, Haman, in the Book of Esther. Hamantaschen are traditionally eaten at Purim. They are also referred to as Haman's hats. · Pâté de filets d'oie Adolphe Hardy – the young Belgian poet Adolphe-Marie Hardy (1868–1954), first published in 1888, and subsequently rising to be a major figure in French literature, was favored early on by Charles Ranhofer with this goose liver pâté. · Hass avocado – in the 1920's, California postal worker Rudolph Hass set out to grow a number of Lyon avocado trees in his backyard. One of the seedlings he bought was a chance variant which produced fruit, his children apparently noticed as unique. Hass patented the variety in 1935, and it now makes up about 75% of U.S. avocado production. · Heath bar – the American "English toffee" bar is named for brothers Bayard and Everett Heath, Illinois confectioners who developed it in the 1920's and eventually turned the local favorite into a nationally popular candy bar. · Oh Henry! – the candy bar introduced by the Williamson Candy Company in Chicago, 1920, was named for a young man who frequented the company store and was often commandeered to do odd jobs with that call.
· Docteur Jules Guyot pear – 19th-century French agronomist Dr. Jules Guyot, c. 1870. Guyot did work for Napoléon III in several agricultural fields.
H
· Hamantaschen – the Yiddish version (Haman's Pockets) of the Hebrew Oznei Haman (Haman's Ears}; a small pastry named for the cruel Persian official outwitted by Queen Esther and hanged, Haman, in the Book of Esther. Hamantaschen are traditionally eaten at Purim. They are also referred to as Haman's hats.
· Pâté de filets d'oie Adolphe Hardy – the young Belgian poet Adolphe-Marie Hardy (1868–1954), first published in 1888, and subsequently rising to be a major figure in French literature, was favored early on by Charles Ranhofer with this goose liver pâté.
· Hass avocado – in the 1920's, California postal worker Rudolph Hass set out to grow a number of Lyon avocado trees in his backyard. One of the seedlings he bought was a chance variant which produced fruit, his children apparently noticed as unique. Hass patented the variety in 1935, and it now makes up about 75% of U.S. avocado production.
· Heath bar – the American "English toffee" bar is named for brothers Bayard and Everett Heath, Illinois confectioners who developed it in the 1920's and eventually turned the local favorite into a nationally popular candy bar.
· Oh Henry! – the candy bar introduced by the Williamson Candy Company in Chicago, 1920, was named for a young man who frequented the company store and was often commandeered to do odd jobs with that call.
· Schnitzel à la Holstein – Baron Friedrich von Holstein (1837–1909), primary German diplomat after Otto von Bismarck, serving Kaiser Wilhelm II. The gourmet Holstein liked to have a variety of foods on one plate, and the original dish consisted of a veal cutlet topped by a fried egg, anchovies, capers, and parsley, and surrounded by small piles of caviar, crawfish tails, smoked salmon, mushrooms, and truffles. Contemporary versions tend to be pared down to the cutlet, egg, anchovies and capers.
· Gâteau Saint-Honoré – pastry named for the French patron saint of bakers, confectioners, and pastry chefs, Saint Honoré or Honorius (d. 653), Bishop of Amiens. The pastry chef Chiboust is thought to have invented it in his Paris shop in 1846. · Hubbard squash – Elizabeth Hubbard, who talked up the qualities of the heretofore unnamed squash in Marblehead, Massachusetts, in 1842–1843.
· Gâteau Saint-Honoré – pastry named for the French patron saint of bakers, confectioners, and pastry chefs, Saint Honoré or Honorius (d. 653), Bishop of Amiens. The pastry chef Chiboust is thought to have invented it in his Paris shop in 1846.
· Hubbard squash – Elizabeth Hubbard, who talked up the qualities of the heretofore unnamed squash in Marblehead, Massachusetts, in 1842–1843.
· Omelette St. Hubert – the patron saint of hunters, St. Hubert of Liège (656–727), the son of Bertrand, Duke of Aquitane, has several dishes involving game named after him: this omelette with a game purée, tournedos of venison, a consommé, timbales of game meat and truffles, et al. The first bishop of Liège is said to have converted after seeing a stag with a cross in its antlers while he was hunting on a Good Friday.
· Lamb chops Victor Hugo – the renowned French author, Victor Hugo (1802–1885), is commemorated with these, and with fillets of plover. · Humboldt pudding – Alexander von Humboldt (1769–1859), the famous explorer and influential naturalist, has one of Ranhofer's elaborate molded puddings named after him. I · Timbales à la Irving – Washington Irving (1789-1859), the American author, given Charles Ranhofer's penchant for honoring writers with his creations, is the likely source of the name. J
· Lamb chops Victor Hugo – the renowned French author, Victor Hugo (1802–1885), is commemorated with these, and with fillets of plover.
· Humboldt pudding – Alexander von Humboldt (1769–1859), the famous explorer and influential naturalist, has one of Ranhofer's elaborate molded puddings named after him.
I
· Timbales à la Irving – Washington Irving (1789-1859), the American author, given Charles Ranhofer's penchant for honoring writers with his creations, is the likely source of the name.
J
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