French builder of the Suez Canal and first to try to build the Panama Canal, was honored with a dinner at Delmonico's in 1880. A banana dessert at the dinner was afterward termed "à la Panama." Ranhofer named this beef dish after de Lesseps, probably well before de Lesseps' 1889 bankruptcy scandal. Delmonico steak – named for the Delmonico brothers' restaurant Delmonico's, at one time considered the finest restaurant in the United States. Delmonico steak and Lobster à la Delmonico are among the many named for the restaurant and/or its owners. The restaurant's chef Charles Ranhofer (1836–1899) named many dishes after historic figures, celebrities of the day, and favored customers. Chicken Demidov – Anatoly Nikolaievich Demidov, 1st Prince of San Donato (1813–1870), from a wealthy Russian industrialist family, lived in Paris from an early age with his mother, Elizaveta Alexandrovna Stroganova, whose family's name is found on this list with Beef Stroganoff. Both were extreme admirers of Napoleon, to the point where Demidov had a brief marriage to Princess Mathilde Bonaparte, niece of Napoleon, and he also bought the Elba house of exile to turn into a museum. He was a patron of artists, and a bon vivant. There are two chicken dishes named after him. This one is elaborately stuffed, smothered, tied up and garnished. The Demidov (also seen as "Demidoff") name is also applied to dishes of rissoles and red snapper. Veal pie à la Dickens – probably around the time the popular novelist Charles Dickens (1812–1870) was making his second visit to New York, in 1867, Charles Ranhofer created this dish in his honor at Delmonico's. Ranhofer also had Beet fritters à la Dickens on the menu. Doboschtorte or Dobostorta – Josef Dobos, well-known Hungarian pastry chef, (born 1847), created the multi-layered chocolate torte in Budapest or Vienna. Dongpo pork – squares of pork, half lean meat and half fat, pan-fried then braised. Named after poet Su Dongpo (1037–1101) Du Barry Cream Soup – Madame du Barry (1743–1793), favorite of Louis XV of France after the death of the Marquise de Pompadour in 1764, had several dishes named for her, often involving cauliflower, as in this soup. The cauliflower is said to have been a reference to her elaborate powdered wigs. Sole Dubois – named for the 19th-century French chef Urbain Dubois. (see Veal Prince Orloff) Sole Dugléré – Adolphe Dugléré (1805–1884), starting as a student of