Bauru - This popular Brazilian sandwich was created by college student Casimiro Pinto Neto, nicknamed "Bauru." Battenberg cake – probably named after one of the late-19th-century princely Battenberg family living in England, who gave up their German titles during World War I and changed their name to Mountbatten. Béarnaise sauce – although often thought to indicate the region of Béarn, the sauce name may well originate in the nickname of French king Henry IV (1553–1610), "le Grand Béarnais." Béchamel sauce – named to flatter the maître d'Hotel to Louis XIV, Louis de Béchamel, Marquis de Nointel (1630–1703), also a financier and ambassador. Bellini (cocktail) – Giovanni Bellini Ham mousseline à la Belmont – August Belmont (1816–1890) was born in Prussia and emigrated to the U.S. to work for the New York branch of Rothschild's. He became an extremely wealthy banker, married the daughter of Commodore Matthew Perry, and was a leading figure in New York society and American horse racing. This dish was created at Delmonico's by Charles Ranhofer, probably for a dinner given there in Belmont's honor. Eggs Benedict – at least two main accounts. Lemuel Benedict, a New York stockbroker, claimed to have gone to the Waldorf Hotel for breakfast one day in 1894 while suffering a hangover. He asked for a restorative in the form of toast, bacon, poached eggs, and Hollandaise sauce on the side. The maître d' (Oscar of the Waldorf) took an interest in Benedict's order, and adapted it for the Waldorf menu, substituting English muffins and ham, adding truffles, and naming it after Benedict. The other version: in 1893, Charles Ranhofer, head chef of Delmonico's, created the dish for Mr. and/or Mrs. LeGrand Benedict, New York stockbroker and socialite. Eggs Benedict XVI – Pope Benedict XVI, born Joseph Alois Ratzinger (1927) now has a Germanic version of the original Eggs Benedict named after him. Rye bread and sausage or sauerbraten replace the English muffins and Canadian bacon. Eggs Berlioz – Hector Berlioz (1803–1869), the notable French composer, has his name on a dish of soft-boiled eggs, elevated by the addition of croustades, duchesse potatoes, and truffles and mushrooms in a Madeira sauce. Beyti kebab – Beyti Güler, Turkish restaurateur. Bibb lettuce – John B. Bibb, mid-19th-century amateur horticulturist of Frankfort, Kentucky. Oysters Bienville – this New Orleans dish of baked oysters in a shrimp sauce was named for Jean-Baptiste Le Moyne de Bienville