favorite of Louis XIV. The pastry originated in the town of Hyères, where Massillon was born. Pâté chaud ris de veau à la McAllister – most likely, Samuel Ward McAllister (1827–1895) is the name source of the hot veal pâté Charles Ranhofer created at Delmonico's. McAllister was best known for his list of the 400 people he considered New York City society. McIntosh apple – John McIntosh (1777–1846), American-Canadian farmer who discovered the variety in Ontario, Canada in 1796 or 1811. McJordan sandwich – Michael Jordan (1963), The McJordan consisted of a McDonald's Quarter Pounder with bacon and barbecue sauce. It was sold regionally in the Chicago area for a limited time in 1992, at the height of Jordan's career. Peach Melba – Dame Nellie Melba (1861–1931). Chef Auguste Escoffier at the Savoy Hotel in 1892 or 1893 heard her sing at Covent Garden and was inspired to create a dessert for her, and which he named after her. Melba toast – Dame Nellie Melba (1861–1931), Australian soprano, née Mitchell, took her stage name from her hometown of Melbourne. In 1892–1893, she was living at the Savoy Hotel in London, which was then managed by César Ritz and Auguste Escoffier. During an illness, the singer favored some extremely dry toast which was subsequently named for her. Around this same time, Escoffier created the dessert Peach Melba in her honor. There is also a Melba garnish (raspberry sauce) that is an ingredient of Peach Melba. Bisque of shrimps à la Melville – when the great American author Herman Melville (1819–1891) died in New York, he had been almost forgotten for decades. Charles Ranhofer, however, remembered him with this seafood dish. Beef tenderloin minions à la Meyerbeer – Giacomo Meyerbeer (1791–1864), the influential 19th-century opera composer, is honored by this dish. Mirepoix – carrot and onion mixture used for sauces and garnishes is thought to be named after Gaston Pierre de Lévis, duc de Mirepoix, 18th-century Marshal of France and one of Louis XV's ambassadors. Modjeskas - A caramel with a marshmallow inside, named after actress Helena Modjesksa. Poulet sauté Montesquieu – culinary tribute to the philosopher and author, Baron de Montesquieu, Charles-Louis de Secondat (1689–1755), major intellect during the French Enlightenment. There is also a frozen dessert, "Plombière Montesquieu." Potage anglais de poisson à Lady Morgan – Lady Morgan, née Sydney Owenson (1776–1859), a popular Irish novelist, was visiting Baron James