Dartois – Francois-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 caf 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 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 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 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 la Gustave Dor – Gustave Dor (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 Duglr – Adolf Duglr (1805-1884), starting as a student of Antonin Creme, became head chef at the famed Caf Anglais in Paris in 1866, where he created and named many well-known dishes. Several dishes of fish bear his own name.
Salad la Dumas – Alexandre Dumas (1802-1870), noted French author. Apparently a favorite of Charles Ranhofer, there are also timbales, stewed woodcock, and mushrooms la Dumas.
Duxelles – a mushroom-based sauce or garnish attributed to the great 17th-century French chef Franois-Pierre de la Varenne (1615-1678) was probably named for his employer, the Marquis d’Uxelles. A variety of dishes use this name.
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 Esterhzy – probably a 19th-century Prince Esterhzy of Hungary, of a family close to Austrian royalty.
Soup Fontanges – the soup of sorrel and peas in consomm 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.
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.
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