Gospel of Luke. Docteur Jules Guyot pear – 19th-century French agronomist Dr. Jules Guyot, c. 1870. Guyot did work for Napoléon III in several agricultural fields. Flounder Jules Janin – Jules Gabriel Janin (1804–1874) was a somewhat eccentric 19th-century French dramatic critic. A good friend of Dumas and Berlioz, Janin wrote several novels; the best known is perhaps The Dead Donkey and the Guillotined Woman. Sole Jules Verne – Jules Verne (1828–1905), the French novelist, had several dishes named after him besides this, including a sauce, a garnish, grenades of turkey, breasts of partridge, and meat dishes. K Kaiser rolls – originally, rolls made by a Viennese baker in about 1487 for Holy Roman Emperor Frederick III, whose profile was stamped on top. Kaiserschmarrn – the Austrian pancakes were created for Franz Joseph I (1848–1916). Poached eggs à la Kapisztrán – Italian lawyer/judge of German parentage, turned Franciscan friar and itinerant preacher, János Kapisztrán (né Capistrano, 1386–1456) became a Hungarian hero at the age of 70 when he helped defeat the Turkish invasion at Belgrade on the direction of Pope Calixtus III. Canonized in 1690, he is also known as St. John Capistran. Lady Kennys, also Ledikenis – this Bengali sweet of fried chhana balls (a milk-based chickpea-flour dough) stuffed with raisins is named after Lady Charlotte Canning (1817–1861), Lady-in-Waiting to Queen Victoria, and the wife of the Governor-General of India (1856–1862), Lord Charles John Canning. The Cannings were in India during the Indian Rebellion of 1857, and Lady Canning's popularity there is remembered in this sweet which was one of her admitted favorites. Chicken à la King – William King of Philadelphia has been credited in 1915 (upon his death) as the inventor of this dish. One theory (without historical evidence) claims that the dish may have been first named "Chicken à la Keene" after James R. Keene, a London-born American staying at London's Claridge's Hotel in 1881 just after his horse had won a major race in Paris. Other stories make claims for an American origin: Delmonico's chef Charles Ranhofer creating the dish for Foxhall P. Keene, James R.'s son, in the early 1890s, or chef George Greenwald making it for Mr. and Mrs. E. Clark King (II or III) at the Brighton Beach Hotel in New York, about 1898. No royalty is involved in any of the stories. Kneipp bread – A whole wheat bread, common in