raisins and nuts and served with a chocolate-rum sauce. Estomacs de dinde à la Gustave Doré – Gustave Doré (1832–1883) was France's most popular book illustrator of the 19th century. Charles Ranhofer created this dish of turkey in his honor. Gustavus Adolphus pastry – named for Swedish King Gustavus Adolphus the Great and eaten every year on his death day, the 6 November, especially in Gothenburg. H Hamantash – a small pastry allegedly named for the hat of the cruel Persian official outwitted by Queen Esther and hanged, Haman, in the Book of Esther. The pastries are traditionally eaten at Purim. Hass avocado – in the 1920s, California postal worker Rudolph Hass set out to grow a number of Lyon avocado trees in his backyard. One of the seedlings he bought was a chance variant which produced fruit, his children apparently noticed as unique. Hass patented the variety in 1935, and it now makes up about 75% of U.S. avocado production. Heath bar – the American "English toffee" bar is named for brothers Bayard and Everett Heath, Illinois confectioners who developed it in the 1920s and eventually turned the local favorite into a nationally popular candy bar. Oh Henry! – the candy bar introduced by the Williamson Candy Company in Chicago, 1920, was named for a young man who frequented the company store and was often commandeered to do odd jobs with that call. Hillel Sandwich – a traditional seder food, it consists of horseradish between two pieces of matzot, and was named after the Rabbi Hillel. In temple times, it also contained lamb. Hitlerszalonna – a dense fruit jam that was eaten by Hungarian troops and civilians during World War II. Hungarian soldiers received food provisions from the Germans, and it was often fruit flavored jam instead of bacon. So the soldiers started to refer to this jam as the emperor's bacon, and the "emperor" was Adolf Hitler. Schnitzel à la Holstein – Baron Friedrich von Holstein (1837–1909), primary German diplomat after Otto von Bismarck, serving Kaiser Wilhelm II. The gourmet Holstein liked to have a variety of foods on one plate, and the original dish consisted of a veal cutlet topped by a fried egg, anchovies, capers, and parsley, and surrounded by small piles of caviar, crayfish tails, smoked salmon, mushrooms, and truffles. Contemporary versions tend to be pared down to the cutlet, egg, anchovies and capers. Gâteau