foods named after famous writers who among us hasn’t fantasized about having a delectible dish named in their honour? i for one tried to convince my college roommate that peanut-butterfinger-and-jelly à la raynor (an open-faced pb&j with butterfinger crumbles on texas toast) would be the next big thing™. i doubt that pb&j à la raynor can be found on the menus of better restaurants, though here is a list of dishes that can (or could): Lamprey à la Rabelais · a preparation of lamprey eels · named for François Rabelais, the French satirist. Lobster cutlets à la Shelley · fried lobster cutlets with mushrooms and cream sauce · named in honour of Percy Bysshe Shelley. Omelette Arnold Bennett · an unfolded omelette with smoked haddock · invented at the Savoy Hotel for the writer Arnold Bennett. Omelette André Theuriet · an omelette with truffles and asparagus · named after French novelist and poet André Theuriet. Salade à la Dumas · a potato and beet salad · created by Alexandre Dumas. Schillerlocken · cream-filled puff pastry cornets · named after the curly hair of the German poet Friedrich von Schiller. Timbales à la Irving · a preparation of of minced meat in a rich sauce baked in a small pastry mold · named for Washington Irving. Turkey-Grenades à la Jules Verne · turkey and rice in a puff pastry in a cream sauce · named for Jules Verne. Veal pie à la Dickens · veal in pie form · created upon the occasion of Charles Dickens visiting Delmonico’s in New York City. Wild Duckling à la Walter Scott · duck with Dundee marmalade and whisky · named for the Scottish writer Walter Scott. Bisque of Shrimps à la Melville · prawn soup · named for Herman Melville.  __ pictured: schillerlockennote: several of these dishes were created by chef-to-the-stars, charles ranhofer. if you are interested in attempting to make them, many of their recipes can be found in ranhofer’s encyclopædic cookbook, the epicurean (1894).

foods named after famous writers

who among us hasn’t fantasized about having a delectible dish named in their honour? i for one tried to convince my college roommate that peanut-butterfinger-and-jelly à la raynor (an open-faced pb&j with butterfinger crumbles on texas toast) would be the next big thing™. i doubt that pb&j à la raynor can be found on the menus of better restaurants, though here is a list of dishes that can (or could):

  • Lamprey à la Rabelais · a preparation of lamprey eels · named for François Rabelais, the French satirist.
  • Lobster cutlets à la Shelley · fried lobster cutlets with mushrooms and cream sauce · named in honour of Percy Bysshe Shelley.
  • Omelette Arnold Bennett · an unfolded omelette with smoked haddock · invented at the Savoy Hotel for the writer Arnold Bennett.
  • Omelette André Theuriet · an omelette with truffles and asparagus · named after French novelist and poet André Theuriet.
  • Salade à la Dumas · a potato and beet salad · created by Alexandre Dumas.
  • Schillerlocken · cream-filled puff pastry cornets · named after the curly hair of the German poet Friedrich von Schiller.
  • Timbales à la Irving · a preparation of of minced meat in a rich sauce baked in a small pastry mold · named for Washington Irving.
  • Turkey-Grenades à la Jules Verne · turkey and rice in a puff pastry in a cream sauce · named for Jules Verne.
  • Veal pie à la Dickens · veal in pie form · created upon the occasion of Charles Dickens visiting Delmonico’s in New York City.
  • Wild Duckling à la Walter Scott · duck with Dundee marmalade and whisky · named for the Scottish writer Walter Scott.
  • Bisque of Shrimps à la Melville · prawn soup · named for Herman Melville. 

__

pictured: schillerlocken
note: several of these dishes were created by chef-to-the-stars, charles ranhofer. if you are interested in attempting to make them, many of their recipes can be found in ranhofer’s encyclopædic cookbook, the epicurean (1894).
February 24, 2010
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