eponymous food

Dishes that are named after people - either the dish creator, or the inspiration behind the dish. Since the beginnings of haute cuisine, an eponymous dish has been every chef's dream. The list below comes from the Eponymous Food Organisation's Hnadbook 2007. Please send us your comments:-


A fillet of beef filled with pate and wrapped in bacon then braised – how the Prince Consort Albert (1819–1861) felt married to Queen Victoria.

Boned chicken stuffed with saffron rice, truffles and foie gras, named after the Duke of Albufera who, while serving as a general under Napoleon, was anything but a chicken.

Rum and wine soaked almond and raisin pastry filled with raspberry preserve, created by Carême for Tsar Alexander in 1818.

A sauce for fettuccine made from cream, butter, garlic, parsley and Parmesan, invented by Roman restaurateur Alfredo di Lelio to make cardiologists rich.

Consommé with artichoke hearts and lettuce named after Alice (1883–1981), a granddaughter of Queen Victoria.

The assets of the 19th century courtesan Anna Duglere are immortalised in this very buttery casserole of sliced potatoes.

Chewy biscuits made with flour, rolled oats, desiccated coconut, brown sugar, butter and honey.

Apple stuffed with sultanas and drenched in honey baked slowly in an oven. After George Appel, who was executed in the electric chair in New York in 1928.

The ballsy hero of One Thousand and One Nights.

A brashy, red winter apple originally propagated by Massachusetts’s surveyor, Colonel Loammi Baldwin.

19th century Massachusetts’ nurseryman Enoch Bartlett scores this popular pear.

Prince Henry of Battenberg was rewarded with this pink and yellow chequerboard marzipan-covered sponge cake for marrying Queen Victoria’s youngest daughter, Princess Beatrice the Miskeit.

Roux of flour, boiled milk and butter. Named after Count de Béchamel, the 17th century marquis and financier. See also, Mornay.


Sparkling wine and peach puree invented in 1948 at Harry’s Bar, Venice, by Giuseppe Cipriani.

Wall Street financiers, Lemuel Benedict and LeGrand Benedict, fight over this English muffin, torn in half, toasted till crisp and topped with a poached egg, Canadian bacon and Hollandaise sauce, but the grander man, a patron of Manhattan’s ritzy Delmonico’s restaurant, wins out. The German pope, Benedict XVI, has recently been flogging his rye bread and sauerbraten version.

Hector Berlioz (1803–1869) composed this Madeira-sauced dish of soft-boiled eggs and truffles.

Bircher muesli
A potent concoction of fruit (apple, pears, or berries, exotic fruits, citrus fruits, dried fruit, figs, dates), dairy (milk, yoghurt, quarg, cream, sour milk) and grain (wholemeal oats, wheat, barley, rye and millet) invented by Dr. Max Bircher-Benner to increase the sales of toilet paper.

Bismarck herring
Unskinned fillets cured in a mixture of vinegar, sugar, salt and onions. Named after Bismarck (1815–98), fat man and Chancellor of Germany. In the 19th Century, he was also a doughnut.

Besides its eponymous sausage, Bologna gives us this sauce of minced beef and veal tossed with onion, garlic, roma tomatoes and fresh oregano. (Secret: a pinch of cumin.)

Anaheim park superintendent Rudolf Boysen, on crossing loganberries, raspberries and blackberries, crossed over into EFO legend.

A chicken and ham stew from Brunswick, Georgia. Eat your heart out, Brunswicks of North Carolina and Virginia!

Soup company founded in 1869 by Joseph Campbell, a New Jersey fruit merchant.

Thinly sliced raw beef by Cipriani at Harry’s Bar in Venice for a client who ate only raw meat. After the painter Carpaccio, who loved the colour red.

The tenor sang for spaghetti with chicken and mushrooms.

A raucous melange of Cos lettuce, coddled eggs, garlic, Worcestershire sauce, lemon juice, olive oil, freshly grated Parmesan cheese, croutons, and anchovies. Cesar Cardini, the inventor of this dish, was a chef in Tijuana Mexico in the 1920s.

Cream whipped up by Louis XIV’s maitre d’, Vatel, at Chantilly chateau in the 17th century. Vatel, a true food martyr, topped himself in 1671 because the fish course arrived late.

Charlotte Russe
A mould is lined with ladyfingers and filled as below. Named after Queen Charlotte (1744–1818), wife of George III.
½ cup double cream
½ cup thin cream
¼ cup milk
¼ cup lemon juice
½ teaspoon granulated gelatine
2 tablespoons cold water
4 egg yolks
pinch sugar
pinch salt
grated rind of 1 lemon
1 teaspoon vanilla extract
6 ladyfingers, split

Line ladyfingers around bottom and top of dessert cups, half a finger higher than cup.
Soften gelatine in cold water and dissolve in a hot water dish.
Mix egg yolks, sugar, and salt. Heat the thin cream and the milk and pour slowly over, while beating, then fold in the thick cream. Stir in lemon juice. Pour into mould.
Chill until firm. (Secret: use stale ladyfingers.)

The French diplomat (1768–1848) earned this steak recipe while ambassador to England.

Christian IX

Honouring the King of Denmark (1818–1906) is this caraway seeded semi-soft, aged Danish part skim milk cheese.


Hard-boiled eggs with curry sauce. Named after the hard-boiled Winston Churchill, who ate them in Madras; not a pretty sight.

Pierre Clement, a 20th century French monk, married a mandarin with a Seville orange and got himself this.

Robert H. Cobb, the owner of Hollywood’s Brown Derby restaurant, drizzled vinaigrette over lettuce, tomato, bacon, hard-boiled egg, avocado, Roquefort and chives to make this winsome salad.

Thomas Crapper (1836–1910) was a plumber who popularised the flush toilet.

When a teetotalling dinner guest refused to allow alcohol to be served, Mary Curzon (1870–1906) poured sherry into her cream-garnished turtle curry soup, hence the award. As turtles are now protected in some countries, mussels may be substituted.

A strongly aromatic onion soup named after the big-nosed romantic Cyrano de Bergerac.

A sandwich consisting of bologna, red onion, turkey breast, tomato, salami, lettuce, American cheese, pickles, salami, Swiss cheese, ham and pickles on thick white bread. Named after Dagwood Bumstead of the comic strip Blondie, by Chic Young.

Potato puree with egg yolk combined with choux pastry, made into balls and deep-fried. Named after the young Louis XVI.

Giovanni and Pietro Delmonico opened their café in Manhattan in 1927 and soon became famous for their two-inch-thick boneless top sirloin served rare.

The mother of Anatole Demidoff (1813–1870), Elisabeth Stroganoff, is said to have used her influence in food-naming circles to promote this chicken dish that was created by Demidoff’s demi-monde. The chicken is stuffed, smothered, tied up and garnished.

Thinly sliced steak with mushroom sauce. Named after the Roman goddess, Diana.
Cook 1 kg porterhouse, cut into 16 thin slices, in butter in frypan over medium heat.
(Secret: seal steak first by cooking 10 sec on one side then flip; cook till steak feels like an earlobe to the touch (3minutes) then turn down heat and flip to other side.)

¼ cup of butter
fresh mushrooms, thinly sliced
1 onion, minced
1 clove garlic, crushed
1/4 tsp. thyme
1/4 tsp. freshly ground pepper
1 squirt lemon
1 dash Worcestershire sauce
2 tbsp. minced fresh parsley

Cook and stir together all ingredients, except parsley, until mushrooms are tender. Add parsley.

A breast of chicken over spears of cooked broccoli, covered with a cream sauce and baked, originally served at the Divan Parisien Restaurant on 33 East 48th Street.

A heavy sponge, sliced into horizontal layers and filled with rich chocolate cream. Created by Hungarian baker Josef Dobas in 1906.

Du Barry
Madame du Barry (1743–1793), favourite of Louis XV of France, wore elaborate powdered wigs that looked like cauliflowers, hence this cauliflower soup.

Sole, poached and served in a sauce of tomatoes, shallots, herbs, and white wine reduced and finished with cream; named after the eighteenth-century French chef.

The Marquis d'Uxelles has a mushroom-based sauce.

Edouard VII

If he hadn’t been Queen Victoria’s son, Edouard VII (1841–1910) would have been called a glutton, not a gourmand. He scores a potato, an apple and a chicken stuffed with foie gras.


Meringue wafers with walnuts and nougat crème. Named after the Hapsburg Prince. He also has a skillet fried paprika sauced steak named after him.


Sweetbreads for the sweet Eugenie do Montijo (1826–1920), wife of Napoleon III.

The Marquis Muzio Frangipani, a 16th century Italian bon vivant, is the man behind this almond pastry filling and tart.

Melbourne’s eponymous chocolate maker Harry Melbourne (1913–2007) created this popular chocolate frog when he was 18.

The botanist and second Baronet of Hengrave, Sir William Gage (c. 1656–1727), picked this plum in France in 1724 and brought it to England, where he named it after himself.

Cookie made of chopped currants, milk, margarine, self-raising flour, salt, and sugar. Named after Giuseppe Garibaldi (1807–1882), unifier of Italy.

General Tso

This spicy, boneless, dark-meat chicken, marinated, fried, and then sauced with dry hot peppers, led Qing dynasty General Zou Zang-Tang (1812–1855) to a fiery end.

Hard to believe, but this chocolate cake was invented by an Englishman, Sam German, who created German’s Sweet Chocolate for Baker’s Chocolate Company in 1852.

Heavy, smooth, slightly lemon baked cheesecake. 5000 years of suffering necessary before attempting to make. For information regarding the proprietary recipe, contact the Lusha Goldberg Foundation, c/- Union Bank, Zurich.

An American reverend, Sylvester Graham, invented this dour cracker as the main artillery in his dietary war on carnal urges.

Charles Grey, the 2nd Earl Grey (17641845), a British Whig statesman and Prime Minister, is commemorated with this tea blend, a blend of Indian and Ceylon teas which has an unusual flavour and aroma derived from the addition of oil extracted from the rind of the bergamot orange.

Dough made into triangular packets and filled with cheese, jams or cherries. Named after the cruel Persian official who was outwitted by Queen Esther.

Not Hitler’s deputy, but California postal worker Rudolph Hass, patented this popular avocado variety in 1935.

Henry IV

Garnish: artichoke hearts filled with potato balls and béarnaise sauce, topped with meat glaze. Named after Henry IV (c.1366–1413), King of England.


The gourmet Baron Friedrich August von Holstein (1837–1909) liked to have a variety of foods on one plate which he then combined as one, hence this schnitzel with the lot. Fry 4 eggs, sunny side up. For each serving, place one cutlet on a plate, top with one fried egg, 2 anchovy fillets, and 1 teaspoon of capers.


Pastry chef Chiboust created this pastry of pate brisee topped with a ring of caramel dipped cream puffs and filled with Saint Honore cream, crème patissiere, to honour Honorius (d. 653), Bishop of Amiens.


French author Victor Hugo (1802–1885) was anything but miserable when tucking into his lamb chops.

Fisherman and first martyred apostle, St. James the Great, drank water out of scallop shells, so the French named scallops in butter and garlic after him.

After the career of 19th century French dramatic critic Jules-Gabriel Janin (1804–1874) floundered, his was the obvious name for this baked flounder.

Jenny Lind
The opera singer known as the Swedish Nightingale was awarded a potato, a melon, a soup of sago and eggs, and a raisin cake.

Jam doughnut. Named after John Fitzgerald Kennedy (1917–1963), 35th President of the United States of America. “Ich bin eine Berliner.”

Joan of Arc
Strange that the celebrated chef Charles Ranhofer dedicated a trout to the martyr, Joan of Arc (1412–1431). One would have thought that, in light of the manner of her demise, he would have given her a steak.

John Dory
A saltwater fish named after the doorkeeper at the gates of heaven, Saint Peter.

Early 20th century Chicago restaurateurs, the diminutive de Jonghes, created Shrimp de Jonghe.

Julius Freed was an orange juice vendor in Los Angeles who parlayed his first store in 1926 into a worldwide franchise.

Crown-shaped rolls made by a Viennese baker in about 1487 for Emperor Frederick V.

Oysters in half-shell with Worcestershire sauce, topped with chopped bacon and grilled, named for a South Australian who didn’t care for oysters.


If it’s good to be a kaiser, it’s better to be the king, namely William, King of Philadelphia who, in 1915, created the pimento accented Chicken a la King.

Lady Baltimore
A cake combining chopped nuts and dried fruits in a fluffy white frosting for Ann Arundel (d. 1649), wife of Lord Baltimore.

Cubes of sponge cake, dipped in chocolate, then rolled in coconut. Squirt of raspberry jam acceptable. Named after Lord Lamington, Governor of Queensland from 1895 to 1901.

sponge cake
3 cups desiccated coconut
1/3 cup unsweetened cocoa powder
2 tablespoons butter
4 cups icing sugar
1/2 cup milk

Combine icing sugar and cocoa. Heat butter and milk until butter is melted.
Mix till icing is smooth but not runny. Trim brown top and sides from cake and cut into cubes. Using a fork, dip each cake into icing. Roll each piece in coconut.
As difficult as this may sound, let the lamingtons rest for a day before eating. In the meantime, lick the icing bowl. (Secret: old sponge cake is better.)

A donut topped with canned cream, Kia Ora chocolate sauce, and a Maraschino cherry, filled with a sexual organ. Named after Sugar Larson (1962–), sexual taxidermist and fetish butcher.

White cake baked in a sheet of marzipan and filled with marzipan cream and chocolate Grande Marnier cream. Named after somebody’s girlfriend.

Lee Kuan Yew
Formerly known as Singapore noodles. Named after Lee Kuan Yew (b1923), first Prime Minister of Singapore.

German butter biscuit named for the philosopher and mathematician Leibniz.

Almond short-crust pastry with red currant jam, decorated with almonds with a characteristic lattice pattern top. Named after the town in Austria.

A crab salad dressed with mayonnaise, chillies, lemon juice and green onions. Louis XIV gets the credit for this one.

Caramel mousse with apricot marmalade. After Jean Mabillon (1623–1707), French scholar and Benedictine monk.

A short, plump little cake, so-named because it resembles Mary Magdalene.

Swiss flour manufacturer Julius Maggi produced the first bouillon cubes in 1882. Maggi sauce is a popular flavouring ingredient.

Cake with a lining of ladyfingers dipped in rum with a light vanilla cream and whipped cream topping. Named after Countess Malakoff.

A plain bagel topped with smoked salmon, quarg, and a caper, filled with a penis. Named after Marla Mandelbaum (1960–), veterinarian.

Browned chicken braised with tomatoes, garlic, and cognac and garnished with fried eggs, lobster, and croutons. After either the battle of Marengo, won by Napoleon against the Austrians, or Napoleon’s horse Marengo. Contrary to legend, the horse was not part of the original recipe.

Of the many boozy Margaritas that claim this tequila cocktail, the most famous is Margarita Cansino, aka Rita Hayworth.

Inspired by the colours of the Italian flag, this pizza, consisting of tomato, sliced mozzarella, basil and oil was presented to Queen Margherita of Savoy (1851–1926) during a trip to Naples.


Nicholas Marguery (1834–1910), a famous French chef, has sole.

Marie Louise

Garnish of artichoke hearts filled with mushroom puree and Soubise. Named after Prince Marie Louise d’Orleans (1627–93), niece of Louis XIII.


Jean-Baptiste Massillon (1663–1742), a French bishop and preacher, worshipped this small almond pastry.


Frank and Ethel Mars began producing candies at home in Tahoma, Washington in 1911.

Matjes herring

Skinned herring fillets cured in a sugar and red wine vinegar brine. Matjes means ‘maiden’ in Dutch.

An apple discovered by Canadian farmer John McIntosh (1777–1846), now an overrated computer.

Peach Melba: Peach halves with ice cream and pureed raspberries.
Melba Toast: White bread, crust removed, cut into squares and baked.
Melba Garniture: chicken truffles and mushrooms in a tomato cup with velouté.
Named after Dame Nellie Melba (1861–1931), Australian opera singer.

Timid, unassertive, spineless Casper Milquetoast, a comic strip character created by Harold Webster in 1924, would dip a slice of toast in a cup of warm milk.

The Duc de Lévis-Mirepoix, an 18th century marshal of France, hollered for this carrot and onion mixture. Traditionally, the ratio is 2:1:1 of onions, celery, and carrots.

A ham and Swiss cheese sandwich dipped in egg batter and grilled. After the Count of Monte Christo, by Alexander Dumas.

Baron James Mayer de Rothschild, trying to impress the Irish novelist Lady Morgan (1776–1859), asked Carême to create a dish in her honour. The master chef composed this soup of quenelles of white sea fish, veal stock poached fillets of sole, garnished with truffles, oysters and shrimp and doused in champagne fish stock.

The diplomat Philippe de Mornay (1549–1623) won over hearts and stomachs with this cheesy Béchamel sauce. Note: added cheese is half Gruyère and half Parmesan.

The composer Wolfgang Amadeus Mozart (1756–1791) scored this ball of pistachio and almond marzipan with an outer layer of nougat coated with bitter chocolate in 1890 in Salzburg. Eat your heart out, Salieri!

Layered vanilla-cream-filled shortbread. Named after Napoleon Bonaparte (1769–1821), Emperor of the French. “I do not eat. I fress!”

Lobster with butter, cream, cognac, sherry, eggs and Cayenne pepper, invented by 19th century sea captain Ben Wenburg, who died young of cholesterol. Ben was a regular at New York’s Delmonico’s, and the dish was originally listed on the menu as Lobster Wenburg, but after he fell out with the restaurant, Wenburg became Newburg.

Napoleon marshal, Michel Ney (1769–1815), while retreating from Moscow, moulded tiers of meringue shells, vanilla custard, and marzipan into this dessert, and consequently spent most of the battle of Waterloo in the loo.

A chocolate spread created in the 1940s by Mr. Pietro Ferrero, a pastry maker and founder of the Ferrero Company.

A couple of Orloffs vie for credit on this dish of braised saddle of veal, sliced then coated with Soubise and Duxelles, reassembled then coated with béchameland garnished with white asparagus – Gregory Orloff, paramour of Catherine the Great, and Nicholas Orloff, minister to Nicholas I.
Though Sweden’s King Oscar II (1829–1907) claims this dish of sautéed veal cutlets topped with lobster (or crabmeat) and asparagus and a little Béarnaise sauce, the Oscar is shared by three famous eponyms – Homolka, Madison and Niemeyer.

A potato dish. Named after Parmentier (1737–1817), a French pharmacist prisoner of war who popularised potatoes in France, serving them to Louis XVI.

Giovanna Pastilla, an Italian confectioner, created these small sweets for the delicate mouth of Marie de Medici.

Pavlova (Pav)
Australian national cake – a base made of meringue topped with whipped cream and kiwis, strawberries and passionfruit. Named after the Russian ballerina Anna Pavlova (1881–1931).

6 egg whites
¾ cup castor sugar and sugar
2 level teaspoons cornflour
1 teaspoon white vinegar
1 teaspoon vanilla essence

Preheat oven to 250 °C. Put the egg whites in the bowl and add the vinegar. Beat the egg whites with a pinch of salt until stiff (until peaks form).
Continue beating, gradually adding sugar and vanilla and fold in cornflour.
Pile mixture into circular shape, making hollow in centre for filling.
(Mixture will swell during cooking)
Bake the meringue in the oven for 45 minutes then turn the heat off and leave to cool. (Secret: adding vinegar makes the foam less likely to be over-beaten.)

Dr. Charles T. Pepper (1830–1903), originally promoted this soft drink, which was invented by pharmacist Charles Atherton, as an anti-malarial agent.

Benedictine monk Dom Perignon (1658–1715) was the creator of this, the first champagne.

This lowly cook put his balls on a plate for Tsar Nicholas I, and received eponymous fame.

The Marquise de Pompadour, Jeanne Poisson (1721–1764), won over Louis XV’s stomach with her rissoles.
A powder or paste made from caramelised sugar coated almonds or hazelnuts created by Count de Plessis-Praslin (1598–1675) and presented to Louis XIII.

Garnish for tournedos: bone marrow accompanied by bordelaise sauce. Named after Elisa-Rachel Felix (1821–1858), a French tragedienne.

When she was green, French actress Gabrielle-Charlotte Reju (1856–1920) liked salad. Later on, when she was in hot water, Escoffier gave her a soup.
Corn beef, sauerkraut, and Swiss cheese on Russian rye with a Russian dressing. Named after Arnold Reuben (1883–1970), who owned a delicatessen on East 58th Street in Manhattan.
Garnish for meat: Tomatoes, mushrooms stuffed with breadcrumbs, braised lettuce, potatoes in veal stock. Named after Cardinal Richelieu (1585–1642), Chief Minister under Louis XIII.
Rigo Jancsi
A fiddly Viennese chocolate and cream pastry named after a famous 19th century Gypsy violinist.
A green-coloured recipe of oysters, capers, spinach, parsley, and parmesan cheese, topped with a rich white sauce devised at Antoine’s restaurant in New Orleans for the capitalist John D. Rockefeller.
Bismarck herring fillets wrapped around a piece of pickle or onion and preserved in spiced vinegar.

A concoction of whipped cream and strawberries soaked in orange-flavoured liqueur, concocted by Carême for the Romanoff tsar, Alexander I.

Steak tournedos covered with a mix of foie gras and truffles, with a demi-glace sauce. Named after Gioacchino Rossini (1792–1868), composer and gourmand.
Apricot and vanilla soufflé. Named after the financier and banker, Nathan Rothschild.
A Finnish almond and rum pastry created by Frederika, wife of poet Johan Ludvig Runeberg (1804–1877).

A chocolate sponge cake cut into three layers, between which and on top is spread apricot jam. The whole cake is iced with smooth chocolate and served with whipped cream. Named after Chef Franz Sacher who created the cake in 1832.

130 grams (4.5 ounces) butter
130 grams (4.5 ounces) dark chocolate
100 grams (3.5 ounces) icing sugar
6 eggs (separated)
80 grams (2.8 ounces) granulated white sugar
130 grams (4.5 ounces) flour
apricot jam

Preheat the oven to 180 °C. Melt chocolate and butter in a pan. Add the icing sugar and the egg whites while stirring. Beat the granulated white sugar and the egg whites. Mix into the batter and add the flour gradually while constantly stirring. Pour batter into a greased spring-form pan. Bake at 180 °C for 60 minutes. Let the cake cool completely before removing from pan. Slice horizontally; add apricot jam between the layers.

Sally Lunn
18th century Bath baker Sally Lunn dedicated her large buns to herself. Her many male patrons enjoyed slathering them with cream.
Sarah Bernhardt
Garnish: pureed foie gras. Named after Sarah Bernhardt (1844–1923), French actress.

A ring-shaped baba filled with either Chantilly or fresh cream and fruit with glazing. Named after Jean Anthelme Brillat-Savarin (1755–1826), French lawyer, politician, author of Physiologie du Gout.
Mature, high-fat herring, filleted and preserved in brine.
Shirley Temple
A child’s cocktail of ginger ale, grenadine syrup and orange juice garnished with a Maraschino cherry and slice of lemon for Shirley Temple, child star.

A dimsim dipped in soya sauce.

Shtetl Oyster
Jewish version of a Prairie Oyster, i.e., a testicle.
A slice of Kraft Cheddar in between two pieces of white bread cut absolutely square. A Singhwich maker is recommended to make this sandwich. Named after Byron Singh (1956–2004), called the Edison of our age. Amongst his many inventions: the Singhcase, a personalised container, the sushi transporter and the Singhwich maker.
Inspired by the colours of the Indian flag, a pizza with tandoori chicken, feta cheese and rocket to honour Italian born President of India, Sonia Gandhi.
A sauce of onion, butter, tarragon, chicken stock, Chablis and onions thickened with cream. Named in honour of the epicurean Prince de Soubise (1715–1787).
A Russian general who defeated Napoleon’s troops in Italy in 1799. He enjoys a brandy soaked baked foie gras with truffles and a pheasant sealed in dough and baked with truffles.
A combination of beef, mushrooms, and sour cream. Named after Russian diplomat Count Pavel Alexandrovich Stroganoff.

1 kg rump steak
¼ cup flour
¼ cup butter
2 onions, roughly chopped
300g mushrooms, sliced
salt and pepper, spicy paprika
100g tomato paste
¾ cup red wine
¾ cup water
100ml sour cream

Cut beef into strips and dip in flour. Melt butter in a heavy pan and quickly brown steak. Remove steak, add onions and mushrooms, sautéing until onions are transparent (about 5 minutes.) Add meat, sprinkle with salt and pepper, paprika, tomato paste, wine, and water. Bring to boil. Reduce heat, cover, and simmer until meat is tender (about 2 hours). Stir in sour cream and serve. (Secret: put 50 g of caraway seeds in a cup of boiling water when starting to make the Beef Stroganoff and add the liquid before serving.)

Pumpernickel with Limburger, sliced onion, Braunschweiger and horseradish.
Named after Shloimi Strong (1920– ), President For Life of Usarckjikistan. From 2004, changed first name to Soira.

At the Café de Paris in Monte Carlo, Henri Charpentier (1880–1961) fired the imagination of a lady guest of Edward, Prince of Wales, with this orange and alcohol flaming crepe.

Garnish for chicken: pasta in butter and yellow cheese, sliced truffles, diced foie gras. Named after Charles Maurice de Talleyrand (1754–1838), French statesman and diplomat. Also a fluffy flambéed dessert of kirsch soaked cherries topped with custard and meringue.

A caramelised apple tart served upside down, made originally by mistake by the spinster Stephanie Tatin (1838–1917) at her spinster sister’s restaurant.

Chicken with spaghetti. Named after the opera singer.

Lobster cooked with cheese, egg yolks and brandy, served in the shell with mustard sauce. Named after a play by Victorien Sardou by Marie’s, a French restaurant, in 1894.

Light yellow semi-soft cheese named after the town in Prussia where the cheesemaking Westphal family from Switzerland settled.
Creamy ice cream laced with cherries, created by Italian restaurateur Tortoni in the 19th century.                       
Australia’s iconic vegetable extract spread was created by Cyril Callister in 1923 for Kraft.
Famous French novelist Jules Verne (1828–1905) has a sauce, a sole, a garnish, as well as turkey, partridge, and meat dishes.

A cold potato and leek soup invented by the nostalgic Frenchman Louis Diat (1885–1957) at the Ritz-Carlton on Madison Avenue.

Queen Victoria (1819–1901) was not amused by this jam and whipped cream sandwiched sponge cake, and decreed it should not be iced nor decorated.
Basil Fawlty did not know this salad of celery, apples, walnuts and grapes, which are chopped up into bite-size portions and tossed in a mayonnaise dressing. Named after the New York Hotel. (Secret: sprinkle the lemon juice over the apples. The acid in the lemon juice prevents the apples from turning brown.) 
Garnish: with sliced langoustine and truffles and glazed with Mornay sauce.
Named after Napoleon’s Polish mistress.


A fillet of beef, coated in foie gras and Duxelles, wrapped in puff pastry and finished in the oven. Named after Arthur Wellesley, 1st Duke of Wellington (1769–1852).
The schnitzel.

1 kg veal (if it’s not veal it’s not a schnitzel)

For the breading:
4 eggs
breadcrumbs (don’t tell an Austrian, but I like the Japanese breadcrumbs – they’re flakier)

Cut the veal into at least finger-thick fillets and pound until you have ridden yourself of angst, or at least until your fillets are transparent. Dip both sides of paper-thin fillets into the flour. Blend the eggs with a dollop of oil and a smack of salt and pepper. Let the fillets relax in this mixture then soak them in the breadcrumbs. Fry in a small amount of oil on medium heat for about 5 minutes on each side. The fillets should become a golden brown. (Secret: do not press the breadcrumbs on to the meat with your fingers or they will become hard when frying.)

A hamburger. Named after Wellington Wimpy in the Popeye comic strip.

A nebbish encrusted sludge of root vegetables created by Lord Woolton when he was British Minister of Food in World War II. The peasants preferred to starve.

A flavouring from the south Midland region of England. Lord Sandys, on his return from India asked local chemists John Lea and William Perrins to make up an Indian recipe he had brought back.

A messy sandwich composed of deli meat spread between two sides of a heavy German rye.

Zielonogorska (and other sausages)
A sausage from Zielona Gora in Poland. Its mates from Poland include Bydgoska (Bydgoszcz), Podwawelska, Rzeszowska Touriska (Touri) and Zywiecka (Zywiec). English snags include Cumberland, Chiltern and Lincolnshire. France has Montbeliard, Strasbourg, and Toulouse. From Germany we have Frankfurt, Thuringia, Nuremberg and Pomerania. There are Spanish eponymous sausages, and also Austrian. It’s quite a barbeque!


Emil Gerbeaud (Zserbo) arrived in Budapest from Paris in 1882. The signature four-layer pastry in his eponymous café, which still remains in Vörösmarty Square, is made with apricot (barak) and walnut (dios) fillings and a rich chocolate icing on top.