List of foods named after people facts for kids
Contents
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B
Dish | Named in honour of | Main ingredients | Notes |
Baco Noir | Maurice Baco | grape | |
Baldwin apple | Loammi Baldwin | Apple variety | |
Chicken Cardinal la Balue | Cardinal Jean la Balue (1421–1491) minister to Louis XI | Chicken, crayfish, and mashed potatoes | |
Bartlett pear | Enoch Bartlett | Pear variety | |
Battenberg cake | The Princes of Battenberg family | colourful cake | |
Béarnaise sauce | Henry IV of France | ||
Béchamel sauce | Louis de Béchamel | Scalded milk and roux. | |
Bellini (cocktail) | Giovanni Bellini | Sparkling wine (e.g. Prosecco) and peach purée | |
Ham mousseline à la Belmont | August Belmont (1816–1890) | Ham | |
Eggs Benedict | Lemuel Benedict | Eggs, Bacon, Hollandaise sauce, English Muffin | or |
Commodore E.C. Benedict or Mrs LeGrand Benedict |
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Eggs Benedict XVI | Pope Benedict XVI | Rye bread and sausage or sauerbraten replace the English muffins and bacon | |
Eggs Berlioz | Hector Berlioz | , soft-boiled eggs, croustades, duchesse potatoes, and truffles and mushrooms in a Madeira sauce. | |
Beyti kebap | Beyti Güler | roasted lamb fillets wrapped in strips of lamb cutlet fat | . |
Bibb lettuce | John B. Bibb | Lettuce variety | . |
Oysters Bienville | Jean-Baptiste Le Moyne de Bienville (1680–1767) | baked oysters in a shrimp sauce | |
Bing cherry | Ah Bing | Cherry variety | |
Bismarck herring | Otto von Bismarck (1815–1898) | pickled herring | |
Bismarcks | Berliner Pfannkuchen, so called in Canada and the US | ||
Schlosskäse Bismarck | Type of cheese | ||
Oeufs moulés Bizet | Georges Bizet | Eggs, tongue, artichoke hearts | |
Consommé Bizet | |||
Sole Bolivar | Simón Bolívar South American revolutionary |
Sole | |
Bonaparte's Ribs | Napoleon Bonaparte | ||
Boysenberry | Rudolph Boysen | loganberry/raspberry/blackberry cross | |
Brillat-Savarin cheese | Jean Anthelme Brillat-Savarin | Type of Cheese | |
Consommé Brillat-Savarin | Chicken consommé, savoury pancakes | ||
Croutes Brillat-Savarin | Calves' or lambs' sweetbreads | ||
Oeufs en cocotte Brillat-Savarin | Eggs, noodles, asparagus | ||
Flan Brillat-Savarin | Scrambled Eggs, truffles | ||
Savarin cake | Flour, sugar, eggs, almonds | ||
Timbale Brillat-Savarin | Brioche, macaroons, pears, crèmè pâtissière | ||
Hot Brown | J. Graham Brown | Hot Sandwich | |
Parson Brown orange | Rev. Nathan L. Brown | Orange variety | |
Burbank plum | Luther Burbank (1849–1926) | Plum variety |
C
Dish | Named in honour of | Main ingredients | Notes |
Bloody Caesar cocktail | Julius Caesar | Created by Canadian bartender Walter Chell. | |
Caesar's mushroom | probably named for Julius Caesar | Mushroom of southern France | is also called the King of Mushrooms |
Caesar potato | |||
Caesar salad | Hotel Caesar in Tijuana | ||
Carpaccio | named for painter Vittore Carpaccio | Thinly sliced raw beef. | Carpaccio was known for using a red colour which looked like that of raw beef |
Caruso sauce | Enrico Caruso | ||
Galantine of pheasants Casimir Perier | Jean Casimir Perier | pheasant | Charles Ranhofer named these dishes after this French president. |
Palmettes Casimir Perier | |||
Apple Charlotte | Queen Charlotte | fruit puree | a baked dessert |
Charlotte Russe | Czar Alexander I | Bavarian cream, sponge cake fingers | An uncooked dish, renamed in honour of Marie-Antoine Carême's employer ("Russe" being the French equivalent of the adjective, "Russian") in the Second Empire. Carême called his creation Charlotte à la parisienne. |
Charlotte Corday | Charlotte Corday (1768–1793), | ice cream | an ice cream dessert by Charles Ranhofer of Delmonico's |
Chateaubriand | Vicomte François René de Chateaubriand (1768–1848) | Steak | a cut and a recipe named for Chateaubriand, by his chef Montinireil. Probably around 1822 while he was ambassador to England. There is also a kidney dish named for him. |
Chiboust cream | French pastry chef Chiboust | Cream filling | Invented by the French pastry chef Chiboust in Paris around 1846, for his Gâteau Saint-Honoré. The filling is also called Saint-Honoré cream. |
Choron sauce | Alexandre Étienne Choron | ||
Christian IX cheese | King Christian IX of Denmark (1818–1906) | Caraway-seeded semi-firm Danish cheese. | |
Chaudfroid of chicken Clara Morris | Clara Morris (1848–1925) | Chicken | Charles Ranhofer named this dish for the popular 19th-century American actress. When the taste in drama changed in the 1890s and she turned to writing. |
Clementines | Père Clément Rodier | Type of citrus fruit | |
Cleopatra Mandarin orange | presumably, Cleopatra VII (69–30 BC), | fruits | |
Cleopatra apple | |||
Peach pudding à la Cleveland | Grover Cleveland | Peaches | Charles Ranhofer seemed to feel presidents deserved desserts named after them, like Escoffier did ladies, even if Cleveland was reputed to not much like French food. |
Veuve Clicquot | Barbe-Nicole Ponsardin | Champagne brand | Ponsardin was the widow (French: veuve) of François Clicquot. |
Cobb Salad | Robert H. Cobb | Cobb owned the Hollywood Brown Derby restaurant, and is said to have invented this as a late-night snack for himself in 1936–1937. | |
Scrambled eggs à la Columbus | Christopher Columbus | eggs ham, blood pudding and beef brains | |
Cox's Orange Pippin | Richard Cox (1777–1845) | Apple variety | Named after its developer in Buckinghamshire |
Cumberland Sauce | Ernst August of Hanover, 3rd Duke of Cumberland | Sauce for game | |
Lady Curzon Soup | Lady Curzon, née Mary Victoria Leiter (1870–1906) | turtle soup with sherry | 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
Dish | Named in honour of | Main ingredients | Notes |
Dartois | François-Victor-Armand Dartois (1780–1867) | Several versions of this pastry, some sweet, some savoury | Dartois was once very well-known author of French vaudeville plays |
Shrimp DeJonghe | The DeJonghe Brothers | shrimp and garlic casserole | created at DeJonghe's Hotel, 1n early-20th-century Chicago, owned by brothers from Belgium. |
Sirloin of beef à la de Lesseps | Ferdinand de Lesseps | Beef | Ranhofer named this beef dish after de Lessep, following a dinner in his honour. A banana dessert from the same dinner was afterward termed "à la Panama." ,probably well before de Lesseps' 1889 bankruptcy scandal. |
Delmonico steak | Delmonico's Restaurant | Steak | Two of the many dishes named after the restaurant in the United States, or the brothers who owned it. |
Lobster à la Delmonico | Lobster | ||
Chicken Demidoff | Prince Anatole Demidoff (1813–1870) | Chicken, elaboratedly stuffed, smothered, tied up and garnished | There are two chicken dishes named after him, and the Demidoff name is also applied to dishes of rissoles and red snapper. |
Veal pie à la Dickens |
Charles Dickens (1812–1870) | Veal | Two dishes from Delmonico’s menu, probably from around the time Dickens was making his second visit to New York in 1867. |
Beet fritters à la Dickens | Beetroot | ||
Doboschtorte or Dobostorta | Josef Dobos | multi-layered chocolate torte | Created by Josef Dobos, a well-known Hungarian pastry chef, in Budapest or Vienna. |
Dongpo's pork | Su Dongpo (1037–1101), poet | squares of pork, half lean meat and half fat, pan-fried then braised. | |
Potage à la Du Barry | Madame du Barry | Cauliflower, potato, consommé, cream | Several dishes cauliflower based dishes arenamed for her. It was said to be a reference to her elaborate powdered wigs. |
Salade Du Barry | Cauliflower, radishes | ||
Sole Dubois | Urbain Dubois 19th-century French chef | Sole | (see Veal Prince Orloff) |
Sole Dugléré | Adolphe Dugléré (1805–1884) | Sole | Dugléré, started as a student of Antonin Carême, when he became head chef at the famed Café Anglais in Paris in 1866, he began creating and naming many well-known dishes. Several fish dishes bear his own name. |
Salad à la Dumas | Alexandre Dumas, père | Various salads | Apparently a favourite of Charles Ranhofer |
Mushrooms à la Dumas | |||
Stewed Woodcock à la Dumas | |||
Timbale à la Dumas | |||
Duxelles | Nicolas Chalon du Blé, marquis d'Uxelles | a mushroom-based sauce or garnish | D’Uxelles employed French chef François Pierre La Varenne (1615–1678), who created the dish. A variety of dishes use this name. |
Images for kids
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Fettuccine Alfredo with chicken (left)
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Five clementines whole, peeled, halved and sectioned
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Cumberland sauce atop duck confit crepes
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Beef Stroganoff served atop pasta
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A cross-section view of a Beef Wellington sliced open
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List of foods named after people Facts for Kids. Kiddle Encyclopedia.