ballet and theater. She had an active career until taste in drama changed in the 1890s and she turned to writing. Ranhofer named this dish for her. Clementines – named for Père Clément Rodier, a French monk living in North Africa at the beginning of the 20th century. Allegedly, he either found a natural mutation of the mandarin orange which he grew, or he created a hybrid of the mandarin and the Seville oranges. The fruit, however, may have originated long before in Asia. Cleopatra Mandarin – presumably, Cleopatra VII (69–30 BC), of the Ptolemaic dynasty, and the last queen of Egypt, is the name source for this orange and the 'Cleopatra' ('Ortley') apple. Peach pudding à la Cleveland – Grover Cleveland (1837–1908), 22nd and 24th U.S. president, was given this dish by Charles Ranhofer, who may have felt presidents deserved desserts named after them as much as Escoffier's ladies, even if Cleveland was reputed to not much like French food. Veuve Clicquot – a brand of Champagne, named after Barbe-Nicole Ponsardin the widow ('veuve' in French) of François Clicquot. Cobb salad – Robert H. Cobb, owner of the Hollywood Brown Derby restaurant, who is said to have invented the salad as a late-night snack for himself around 1936–1937. Scrambled eggs à la Columbus – Christopher Columbus (1451–1506), the Italian sailor who claimed the New World for Spain, has a dish of scrambled eggs with ham, fried slices of blood pudding and beef brains named after him. Cox's Orange Pippin – apple named after its developer Richard Cox (1777–1845), a retired brewer, in Buckinghamshire, England. Lady Curzon Soup – Lady Curzon, née Mary Victoria Leiter (1870–1906), the wife of the Viceroy of India, Lord George Nathaniel Curzon, has this turtle soup with sherry attributed to her. Allegedly, she directed the inclusion of sherry when a teetotalling guest prevented the usual serving of alcohol at a dinner, around 1905. Lady Curzon was the daughter of Chicago businessman Levi Z. Leiter, who co-founded the original department store now called Marshall Field. D Dartois – François-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 DeJonghe – shrimp and garlic casserole created at DeJonghe's Hotel, an early-20th-century restaurant in Chicago, owned by brothers from Belgium. Sirloin of beef à la de Lesseps – Ferdinand de Lesseps (1805–1894),