CULINARY HISTORY
Origin of Dishes
"DISCLAIMER"
The information contained on all my historical web pages is supplied for your interest only and further research may be required.
I have gathered it from many sources over many years. While I attempt to insure they are crossed referenced for accuracy,
I take no responsibility for mistakes - additions or corrections are welcomed
Origin of Dishes
Ever wondered where or how a classical dish got its name from, such why cauliflower soup is called Creme Dubarry, well wonder no more! Below is listed a table with the origins of many of such dishes and sauces.
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NAME |
ORIGIN |
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AÏDA |
Opera composed by Giuseppe Verdi (1813 - 1901) noted patron of the Maison Dorea in Paris. Dishes created in his honour by Casimir - Moisson, President of the first Culinary Academy. (Turbot, Salad, Bombe) |
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AGNES SOREL |
Celebrated "Dame de Beaute" (1422-1450) Mistress of Charles VII of France. Dishes create by Taillevent and adapted by A. Escoffier. (Q.V) (Soup, Omelette, Chicken, Veal) |
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AIGON |
Soubriquet of son of Napoleon Bonaparte and Marie-Louise (Q.V) Dishes created by Laguipierre, chef of Napoleon. (Sole, Ice and fruit sweets, Iced Bombe) |
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ALBUFÉRA |
Historical battle won by Marshal Suchet (Q.V) against Blake at Valencia in 1812 - as a result Suchet was made Duc d´ Albufera. (Chickens, Sauce) |
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ALBERT |
Prince Consort, husband of Queen Victoria. Dishes created by Francatelli, Royal Chef. (Sauce, Pudding) |
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ALEXANDRA |
Queen Alexandra, wife of Edward VII. Dishes created by Escoffier and Menager, the royal chef. (Poached Egg, Sole, Tournedos, Quail, Chicken, Fowl, Salad, Sweet, Iced Coupe). |
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ALICE |
Countess of Athlore, sister of Edward VII. Dishes created by Escoffier. (Sole, Sweet dishes). |
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ALPHONSE XIII |
King of Spain Dishes created by Escoffier. (Sole, Fowl). |
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D´ANTIN |
Renowned restaurant in Paris. (Poached Fish). |
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D´ARENBERG |
Charles Victor Prince D´Arenberg of Belgium. Dishes created by Albert Chevalier. (Pear sweet, consomme;, veal). |
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BABA |
Rich fermented sponge introduced to France by King Stanislas Leczinski of Poland, from whose admiration of the fairy tale Ali Baba and the Forty Thieves, the name is derived. Popularised in Paris by the Polish chef Sthorer at Rue Montgeuil. Julien is reputed to have added raisins to the recipe. |
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BAGRATION |
Pierre Prince Bagration (1765-1822) Russian General killed at the Battle of Borodino. Dishes created by Marie-Antoine Careme. (Soup, Sole). |
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BARON BRISSE |
Writer and Gastronome - Contemporary and friend of Alexandre Dumas. (Sole, Noisettes). |
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JEAN BART |
French sailor (1651-1702). (Fish Velouté;, Sole). |
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BARTHOUS JEAN |
French Politician and Writer. (1862) |
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BAYARD, PIERRE TERRAIL |
French sailor distinguished at battle of Fornova. (Sole). |
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BÉARNAISE |
Named after Bearn, birthplace of Henry IV (Q.V) (Tournedos Henry IV, sauce). |
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BEAUHARNAIS |
Empress Josephine, first wife of Napoleon Bonaparte, formerly the Vicontess de ? (1763-1814) |
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BEAUREGARD, PIERRE TOUTANT |
(1818 - 1893) American Confederate General. (Eggs) |
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BEAUMARCHAIS, PIERRE |
Augustin Caron de Beaumarchais 1732 - 1799. Author of The Barber of Serville, Marriage of Figaro etc. (Sole). |
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BELLE, GABRIELLE |
Gabrielle d´Estree, court favourite of Henry IV. (Consommé;, Chicken, Soufflé;, Bombe.) |
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BELLE HELENE |
Sister of the "Duc d´Orleans", Queen of Romania. Subject of famous historical novel by Macquet 1855. Dishes created by Escoffier. (Pear sweet, Tournedos) (Supreme of Chicken, Paupiette, Salad, Eggs). |
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BERCHOUX, JOSEF |
(1765 - 1839) French poet and Gastronome. (Consomme, Pheasant). |
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BÉCHAMEL |
"The Mother of White Sauces", created by Louis de Béchamel, Marquis de Nointel, Maitre d´Hotel to Louis XIV (1635 - 1688). |
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BISQUE |
Shell Fish Soup created by De La Varenne 1653, author of "Classic Book of Soups" |
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BOIELDIEU |
(Francois Adrien) French Composer of Le Calife de Bagdad and La Dame Blanche (Q.V). One time organist of Tsar's Chapel. (1775 - 1834) (Consomme;, Cream Soup, Eggs, Sole). |
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BRUNOISE |
After Bruney, an area in France notes for its spring vegetables. Dishes created by Careme (Cut of vegetables, consommé;) |
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BOLIVAR, SIMON |
(1783 - 1830) South American revolutionary leader. (Sole). |
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BOUILLARD |
Chef to Louis XIV of France. (Sole). |
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BRÉVAL |
Renowned chef of Maison Prunier in Paris. (Sole). |
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BRILLAT SAVARIN |
Jean Anthelme (1755 - 1826): famous writer on Gastronomy, Author of Le Physiologie du Gout and other works. Dishes create by Careme. (Garnish, Omelette, Salmon, Savarin). |
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EMMA, CALVE; |
(1866 - 1942) French operatic singer. Dishes created by Escoffier (probably). (Ice Coupe). |
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CAMBACÉRÈS, JEAN, JACQUES |
Regis de Cambaceré 1753 - 1824. Duke of Palma, celebrated Gastronome and rival of Talleyrand (Q.V). |
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CAMARGO |
Marie Anne de Camargo (1710 - 1770) celebrated dancer known as La Camarogo. (Sweetbread, Souffle, Bombe). |
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CARDINAL |
General religious association inspired by Richelieu (Q.V) (Poached fish, Sauce, Lobster, Cream soup, Eggs) |
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CARÊME |
Marie Antoine (Antonin) (1784 - 1833). Celebrated chef and author of many books on cookery. Creator of many dishes. (Q.V). Noted for extravagant decorations. One time chef to Talleyrand. (Eggs, Sole, Snipe, Partridge). |
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CELESTINE |
Branch of the Benedictine Order. (Garnish for Consomme). |
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CHARLOTTE |
Derived from old English word "Charlyt" meaning custard, modern version adapted by Careme (Charlotte Russe, Parisienne) and Lacam (Charlotte Glacé). |
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CHAUCHAT |
Celebrated chef in Paris. (Poached sole). |
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CHAUFROID |
Known in Ancient Greco-Roman cookery as Calidus Frigidus. Modern version is attributed to Chaufroix, chef to Louis XV in 1759. (Cold sauce). |
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CHATEAUBRIAND |
Vico te de Chateaubriand. Ambassador to the Court of St James. Dish created by Montinireil, his personal chef. (Steak, sauce, Bombe). |
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CHIMAY |
Clara Ward, Princess of China. Dishes created by Escoffier. (Stuffed eggs, Chicken). |
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CHOISEUL |
Duc Etienne (1772 - 1834) French musician. (Garnish, sauce, noisettes). |
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CLARA WARD |
See Chimay. (Sole) |
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CLOSE J.J |
Creator of Paté de foie gras aux truffles, in honour of the then Governor of Alsace |
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COLBERT, JEAN BAPTISTE |
(1619 - 1683) Renowned diplomat in the reign of Louis XIV and patrol of the Arts. Dishes created by his personal chef (identity uncertain) and Vicent de la Chapelle. (Fish, Consomme, Eggs, Noisettes). |
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CONDÉ |
Louis II, Prince de Conde (1621-1686) and Louis Phillippe, Prince de Conde (1736-1818). Noted French military and noble family. Dishes created by Vincent de la Chapelle with adaptations by Careme. (Pear sweet, Soup, Sole, Eggs). |
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CONDORCET |
Marie Jean Antoine Nicolas Caritat, Marquis de Condorcet (1743-1784). Celebrated French mathematician. (Poached Salmon, Sole) |
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CONTI |
Famous noble French family branch of Condé; associated with the Polish succession between 1650 and 1776. (Soup, Large joints). |
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CRÉCY |
Area of France noted for prolific growth of carrots. Scene of the Battle of Crecy 1364 when Edward III defeated Philippe de Valois. (Soup, Garnish, Eggs, Sole, Noisette, Chicken). |
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CUBAT |
Pierre, chef to Emperor Alexander II of Russia. Dishes believed created by Cubat. (Sole). |
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CUSSY |
Baron de Cussy, French nobleman, Soldier and Gastronome. Served with Napoleon Bonaparte. (Tournedos, Noisettes, Chicken, Consomme). |
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CYRANO |
From Cyrano de Bergerac by French author Edmund Rostand. Dishes created by Jules Hepy, chef of the Grand Café; de la Paris in Paris. (Consomme;, Bombe). |
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DAME, BLANCHE |
Comic Opera by Boieldieu from the novel by Sir Walter Scott. (Consomme, Cream Soup). |
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DUNAND |
Father and son. Dunard senior became chef to the Condé; House later succeeded by his son who, in the service of Napoleon Bonaparte is believed to have created the dish Poulet Sauté; Marengo after the Battle of the name in 1800. (Omelet, Chicken) |
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DÉJAZET |
Pauline Virginie (1797-1875) French actress renowned for youth impressions. (Sole). |
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DEMIDOFF |
Antole Demidoff, husband of Princess Malhilde who was the daughter of King Jermome Bonaparte (1813-1870), Dishes created by Louis Bignon, chef of the Cafés; Riche and Maison Doree. (Chicken, Sweetbread, Consomme, Entree, Poularde). |
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DORIA |
Daughter of Labouchré, married Prince de Rudini. Dishes created by Escoffier. (Poached fish, Consomme, Cream Soup, Chicken). |
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DUBARRY |
Marie Jeanne Gomard de Vaubernier, Contesse Dubarry (1741-1793) Favourite of Louis XV. Bouquet of Cauliflower represent the powdered wigs of the period. Dishes created by Vincent de la Chapelle. (Large Joints, Cream Soup, Consomme;, Noisette) |
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DUBOIS |
Urbsin with Emile Bernard, chef to the Emperor of Russia. (Sole). |
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DUGLÉRÉ |
Chef at Café; Anglais in Paris. Created Poisson Duglere;. (Noisettes). |
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DUNNANT |
Jean Henri (1828-1910) Swiss philanthropist. Founder of the International Red Cross after the Battle of Solferino (Q.V) (Sole) |
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DUXELLES |
Created by La Varenne, chef to the Marquis D´Uxelles. (Sauce, Stuffing). |
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DUSE, ELENANORA |
(1859-1924) Famous Italian Tragedienne. Dishes created by Escoffier. (Large Joints, Consomme, Sole). |
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EMMANUEL II |
Victor Emmanuel (1820-1878) First King of Italy. (Sole) |
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ESCOFFIER, AUGUSTE |
(1847-1935) Known as the father of modern cookery. Outstanding chef of the Twentieth Century. Collaborated with Ritz in developing the modern Luxury Hotel, (Ritz, Savoy, Carlton etc) Author of several books on cookery including "Gurde Culinaire". Created many dishes which he named after famous women in theatre. (Cold fish). |
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FEUILIETAGE |
(Puff Paste) Probably pre-13th century in origin. Well known in the form of Talmouses St Denis. Immortalised by Francois Villon. (1431-1489) |
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FRICADEAU |
Created by Jean de Careme, ancestor of Marie Antoine Careme. Cook to Pope Leo X. |
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FONTAGES |
Marie-Angelique de Scoraille, Duchesse de Fontanges, replaced Mme.de Montespan (Q.V) as favourite of Louis XIV. (Cream Soup). |
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FLAUBERT |
Gustave (1821-1880) French novelist. (Sole). |
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FRANCOIS I |
(1494-1547) Son of Charles Comte d´Angoulné succeeded Louis XII in 1515. (Sole). |
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GARIBALDI |
Giuseppe (1807-1882) Italian Patriot with noted French sympathies. (Biscuits, Consomme;). |
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GEORGE SAND |
Aurore Dupin Baronne Dudevant (1804-1876). Dishes created by Mouison Doré Restaurant. (Fish Consomme, Sole, Chicken). |
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GALLI - MARIE |
Can-can dance 1840-1905. |
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GIL BIAS |
From "Le Histoire de Gil-blas de Santillance" written in 1715. (Crepe). |
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GOUNOD |
Charles Francois (1818-1893) French composer of Fraust. (Consomme, Sole) |
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GRIMALDI |
Charles Francois (1818-1893) French composer. (Consomme;, Sole). |
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GODARD |
Benjamin Louis Paul (1849-1895) French composer, patrol of the Mouison Dorea. Dishes created by Casimir - Moisson. (Chickens, Sweetbreads, Sauce). |
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JULIENNE |
Jean Julien, French chef, creator of thin vegetable soup garnished with vegetable strips. (Consomme;). |
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JOINVILLE |
Francots de Joinville, Duc d´Orleans third, son of Louis Philippe. Sailor and author (1818-1900). (Poached fish, fish sauce, fish soup, omelette). |
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JOUFFROY |
Theodore Simon (1796-1842) French Philosopher. (Poached Fish). |
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JULES - JANI |
(1804-1874) French critic and novelist, friend of Alexandre Dumas. (Sole). |
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JULES VERNE |
(1828-1905) French novelist and inventor. (Large Joints, Sole). |
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JUDIC - ANNA |
(1850-1911) French Actress and Prima Donna. Dishes believed created by Escoffier. (Entree, Consomme Sole, Noisettes, Sweetbreads, Chicken). |
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LACAM, PIERRE |
(1836-1902) French pastry cook and author of "Le Memorial de la Patisserie". Creator of several sweet dishes. (Sole). |
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LAGUIPIÈRRE |
(1750-1812) Famous chef and mentor of Careme. (Sole, sauce). |
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LAMBELLE |
Marie Therese Louise, Princess de Lamballe (1749-1792). Devoted friend of Marie Antoinette. (Cream soup). |
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LA VALLIERE |
Louise de la Baume le Blanc Duchesse de Lavalliere. Court favourite of Louis XIV. (Chicken, Sweetbreads, Soup, Eggs, Sole). |
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LÉOPOLD |
Prince of Saxe - Coburg Gotha, elected King of the Belrouns (1790). (Consomme, Sole, Chicken). |
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LONGUEVILLE |
Ann Geneviere Duchesse de Longueville, sister of Condé; (Q.V). (Cream soup). |
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LUCULLUS,LUCIUS, LUCINIUS |
Epicure in Ancient Rome. ((100-57 BC). (Chicken, Sweetbreads, Noisettes, Pheasant, Canapés). |
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MACEDOINE |
Believed derived from the small islands of the Macedorian Archipelago. Hence small cuts of vegetable. (Soup, Entrees, Large Joints). |
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MAINTENON |
Francoise d´Aubigne, Marguise de Maintenon, second wife of Louis XIV. Established the Cordon Bleu in Cookery at St, Cyr for orphaned daughters of French soldiers. |
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MANON |
Comic opera with music by Massenet, based on the novel Manon Lescaut by the Abbe - Prevast. |
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MARENGO |
Created by Chef Dunand to Napoleon I after the battle of Mareng 1799. It is believed that the dish was originally a hasty improvisation from available food stuffs. (Chicken sauté;). |
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MARGUÉRY |
Famous Parisian Restaurateur who created the dish. (Poached sole). |
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MARIN |
Chef to Louis XV and Marshal Suchet. Probable creator of Albufra (Q.V). (Fish dishes, Poulards). |
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MARIE, LOUISE |
Empress of France, second wife of Napoleon Bonaparte. (Cream soup, Entree, Sole cutlets, Noisettes, Chicken). |
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MASSENE, ANDRE |
"Duc de Rivoli" Prince d´Essling, famous Napoleonic General (1758-1817). (Tournedos, Noisettes, Eggs, Omelette). |
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MASSENET, JULES |
(1842-1912) French composer. (Tournedos, Noisettes, Eggs). |
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MASSIALOT |
Chef to Louis XIV. Author of "Le Cuisinier Royal et Bourgeois". |
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MAUPASSANT, GUY de |
French novelist (1850-1893) (Eggs) |
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MAYONNAISE |
Origin uncertain - many possibilities. a) Invented by Richelieu changed to Momonnaise to commemorate the capture of General Mamon (Alexandre Dumas). |
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b) Magnonaise derived from "Manier" to blend thus descriptive of the preparation. (Crimond de la Reyniere). |
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c) Derived from Moyeunaise - Moyeu old French for yolk of egg. (Prosper Montagne). |
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d) Unnamed before 1589, then Mayennaise in contemptuous memory of the Duc de Mayenne who insisted on finishing his chicken with cold sauce (Mayonnaise) before his defeat by Henri V at the battle of Arques (1589) (Pierre Lacam) |
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e) From Port Mahon in Manarca captured by Richelieu. Sauce based on abundance of raw materials needed ie eggs, olive oil, (Larousse Biographique). |
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f) Associated with Mayenne (Pyreneos 1610) |
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MORNAY |
Philippe de Mornay (1549-1623) Writer and voyager. Friend of Henri IV of France. (Sauce). |
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MURAT ) JOACHIM |
(1765-1815) Napoleonic General, one time King of Naples executed in 1815). (Sole). |
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MIREPOIX |
Charles du Mirepoix. Marshal of France (1699-1757) and name of French town. |
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MIREILIE |
Poem and comic opera written by Mistral with music by Gounod. (Potatoes, Consomme, Sole, Noisettes, Chicken). |
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MÉDICIS |
Catherine de Medicis. Wife of Henri VIII of France (1519-1589). Brought Italian cuisine and patisserie to the French court. Introduced Macaroni to France. (Noisettes, Tournedos, Consomme;). |
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MELBA |
Dame Nellie (nee Mitchell) (1859-1931). Australian Prima Donna and friend of Escoffier who created dishes in her name. (Ice sweet, Toast, Noisettes). |
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METTERNICH |
Prince Clements Lothar Wensel Metternich (1773-1859). Austrian Prince. Brought about the marriage of Napoleon Bonaparte and Marre Louise, known as "The Arbiter of Europe". (Consomme, Eggs, Sole). |
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MEYERBEER |
Gracomo (1791-1864) German composer. (Eggs). |
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MIRABEAU |
Victor Requeti, Marquis de Mirabeau (1754-1792) French Soldier and politician, noted for insatiable thirst and great corpulence, nicknamed "Le Tonneau". Friend of Louis XVI. (Garnish, Tournedos, Eggs, Grilled Meat, Sole). |
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MONSELET, CHARLES |
(1825-1888) Writer and Gastronome, author of Almanach des Gourmets. (Omelettes, Chicken). |
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MONTESPAN |
Francoise Athenais de Rochechouart, Marquise de Montespan (1641-1707). One time favourite of Louis XIV. (Velouté;, Soup, Sole). |
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MONTGOLFIER |
Brothers Josef and Jacques. Inventors of the balloon. Name given to light puffed-up dishes. |
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MONTMORENCY |
Area of France renowned for cherry cultivation. (Noisettes, Tournedos, Duckling, Consomme, Eggs, Sole) |
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MURAT |
(Sole). |
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MOZART |
Wolfgang Amadeus Chrysostum (1756-1791) Austrian composer, dishes created by Vincent de la Chapelle. (Sauce). |
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NEMOURS |
Duc de Nemours (1814-1896) Second son of Louis Philippe. (Entrees, Consomme, Sole). |
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NESSELRODE |
Carl Robert count Nesselrode (1780-1862) Russian Diplomat (Iced, sweets, Consomme, Sweetbread). |
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NAVARIN |
Derived from Navets (Turnips) which form part of the garnish NB Sea battle in 1827. (Consomme, Mutton). |
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NIMROD |
King of Chaldon. Reputed hunter, hence association with game dishes. (Soup). |
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OMER PASHA |
(1806-1871) Ottoman General. (Eggs) |
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ORLOFF (ORLOV) |
Lover of Tzarina Catherine II of Russia (1734-1783) Dishes created by Laguipierre. (Large Joints, Eggs, Veal, Sweetbreads). |
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ORSAY |
Son of Reynold de la Reiniere Comte d´Orsay, Gastronome. (Consomme, Eggs, Cutlets) |
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ORLY |
Bernard Van Orly (1490-1540). Noted Flemish painter. (Fish, Chicken). |
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OTÉRO |
La Belle Otero (Fish, Eggs) |
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PARMENTIER |
Antoine, Auguste (1737-1817) French Agriculture Expert and Politician. Responsible for establishing the potato, hitherto, a decorative plant, as a food crop in France. The name has become a synonymous with the potato in the kitchen. (Soup, potato dish, Sole, Noisettes, Chicken). |
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PATTI |
Adelina Patti. Famous soprano (1843-1919). Dishes probably created by Escoffier. (Eggs, Omelette, Chicken). |
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PITHIVIERS |
Town in France noted for pies and pastries. (Gateau) |
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POMPADOUR |
Antoinette Poisson Marquise de Pompadour. Second wife of Louis XV. Patron of the Arts. (Veloute, Sole, Cutlets). |
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POLIGNAC |
Jules Armand, Prince de Polignac. (Fish, Eggs, Chicken). |
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RABELAIS |
Francoise (1494-1553) French author and Gastronome. Friend and champion of contemporary chefs. (Consommé;, Sole) |
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RACHEL |
Elisa (Elba Felix) (1821 - 1858) French Tragedienne. (Tournedos, Noisettes, Consomme, Eggs, Sole, Sweetbreads). |
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RÉFORME |
Created by Alexis Soyer when chef at the Reforme Club. (Cutlets, Noisettes, Mignonettes, Sauce, Omelette). |
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REINE - MARGOT |
Romantic novel written by Alexandre Dumas. (Cream Soup, Eggs). |
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RESTAURANT |
Name derived from Restaurato (I will restore). Boulanger inscribed above door in the Rue des Poulies, "Venite omnes qui stomacho laboris et ego restaurato vos". |
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RÉJANE |
Gabrielle Reju. French actress. Dishes created by Escoffier. (Consomme, Sole, Oeufs ´d la Neige). |
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RICHEPIN, JEAN |
Poet and author (1829-1926). Dishes created by Escoffier. (Sole). |
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RICHELIEU |
Armand, Jean du Plessig, Cardinal de Richelieu (1585-1642). (Large Joints, Consomme, Sole, Sweetbreads). |
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RICHMONT |
Artus de Bretagne, Comte de Richemont (1393-1458). French diplomat on the reign of Charles VII. (Omelette, Noisettes). |
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ROBERT |
Noted chef to a monastery. Celebrated Restaurateur. (Sauce). |
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ROCAMBEAU |
Jean Baptiste Donatien de Vemeur Comte de Rocambeau. (1785-1807). Marshal of France. Dishes created by his personal chef Viard. (Large Joints). |
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ROHAN |
Louis, Chovalier de Rohan Grand - Veneur de France (1635-1674 ). Executed by Louis XIV. (Noisettes).. |
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ROMANOFF |
Russian Royal Family (1613-1762). Large Joints). |
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ROSSINI |
Giacomo (1792-1868) Italian operatic composer. Dishes created at the Maison Dorea. (Tournedos, Noisettes, Consomme;, Eggs, Omelette, Sole, Chicken). |
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ROTHSCHILD |
Baron, Jewish banker. Patron of Careme who created to his name. (Souffle, Consomme, Eggs). |
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SALVATOR |
Salvator, Rosa (1616-1673) Italian painter, (Omelet, Sole). |
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SARA BERNHARDT |
(1844-1923) Famous actress and friend of Escoffier who created dishes to her name. (Strawberries, Consomme;, Sole). |
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SEGOVIA, ANDRES |
1893. Spanish guitarist. (Sole). |
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SEVIGNÉ |
Madame de Sevigne; (nee Marie de Rabutin Chantal) (1626-1696). Authoress of famous "Belles Lettres" one of which recounts the death of vatel (Q.V). Life long opponent to growth in popularity of coffee). (Consomme;, Veloute, Eggs, Cutlets). |
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SOLFÉRINO |
Famous battle between France and Austria in 1859 which was followed by the formation for the International Red Cross by it. Dunna (Q.V) Potato Solferino, a blend of tomato and potato, commemorates the red on white motif of the Red Cross. Garnish of carrots and potato to represent cannon balls. (Soup, Sauce). |
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SOUBISE |
Prince de Soubise (1715-1787) Supervised the building of the Hotel de Soubise a noted historical residence in Paris. A well known epicure. (Sauce, Garnish). |
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SOYER, ALEXIS |
(1810-1858) Famous chef and author. Organised soup kitchens in London and troop feeding in the Crimea. Associate of Florence Nightingale. (Soyer boiler) |
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SOUVAROFF (V) |
Alexandre (1729-1800) Russian General noted for lack of scruples and humanity. (Pheasant). |
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STAEL |
Anne Louise, Madame de Staeuml (1766-1800) French novelist. (Noisettes). |
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SUFFREN |
(1726-1788). French sailor. (Sole). |
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SUCHET |
Louis Gabriel Duc de Suchet (1772-1826) Victor of the battle of Albufera (Q.V). (Sauce, Sole). |
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SAPPHO |
Opera by Gounod (Q.V) 1854, and a romantic play set to music by Massenet (Q.V) 1897. (Sole). |
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SULLIVAN |
Sir Arthur Seymour Sullivan (1842-1900) English composer of comic opera, works by W.S Gilbert. Dishes created by Escoffier at the Savoy. (Sole). |
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SAVOYARD (Savoy) |
Name derived from Savoy Operas (Gilbert and Sullivan). Probable origin Savoy Hotel (Escoffier). (Potatoes, Soup, Eggs, Omelette, Sole). |
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TALLEYRAND |
Perigord, Charles Maurice (1754-1838) French diplomat, philosopher and gourmet who played a notable part in the Congress of Vienna. Dishes created by his personal chef Careme. (Sole, Veal, Sweetbreads, Chickens). |
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VATEL |
Famous French Chef to Louis XIV, Fouguet and Condé;. Committed suicide when failed by his fishmonger in 1671. (Fish consomme;, Sole, Noisettes). |
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VIARD |
Chef to Louis XIV and Napoleon Bonaparte. |
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VILLEROY |
Francois de Neuville Duc de Villeroy (1644-1730). Famous French sailor. (Sauce, Eggs, Sole, Cutlets, Sweetbread, Pigeon, Chicken). |
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VINCENT de la CHAPELLE |
Chef to Condé; and Louis XIV. Author of Le Cuisinier Moderne. (Sauce, Sole). |
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VILLENEUVE |
Pierre de Villeneuve, French Admiral defeated by Nelson at the battle of Trafalgar 1805. (Consomme;, Venison). |
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VEUILLEMOT |
Dennis Joseph (1811-1873) Disciple of Careme and friend of Alexandre Dumas. (Velouté;). |
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WALEWSKA, MARIE |
(1789-1817) Polish Countess, Mistress of Napoleon Bonaparte. (Poached fish) |
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XAVIER |
Francisco de Xavier, early Christian missionary. (Consomme;, Velouté;). |
