Mayer de Rothschild in 1829, when Câreme created this elaborate fish soup in her honor. If you have several days available, you can make it yourself. Mornay sauce – diplomat and writer Philippe de Mornay (1549–1623), a member of Henri IV's court, is often cited as the name source for this popular cheese version of Béchamel sauce. The alternative story is that 19th-century French chef Joseph Voiron invented it and named it after one of his cooks, Mornay, his oldest son. Mozartkugel – Salzburg, the birthplace of composer Wolfgang Amadeus Mozart (1756–1791), is also the place where this marzipan/nougat-filled chocolate was created c. 1890. Also in the composer's honor, Ranhofer created "Galantine of pullet à la Mozart" at Delmonico's. Lamb cutlets Murillo – Bartolomé Esteban Murillo (1617–1682), the influential Spanish painter, was apparently a favorite artist of Charles Ranhofer. N Nachos – first created c. 1943 by Ignacio "Nacho" Anaya, the original nachos consisted of fried corn tortillas covered with melted cheddar cheese and jalapeño peppers. Napoleon – an alternate name for mille-feuille, was probably not named for the Emperor, but for the city of Naples. Napoleon Brandy – a sort of brandy named for Napoleon Bonaparte. Bigarreau Napoleon cherry – unlike the pastry, the French cherry was most likely named after Napoleon Bonaparte, his son Napoleon II, or his nephew Napoleon III. The sweet, white-fleshed (bigarreau) cherry often used in maraschino cherry production fell into the hands of Oregon's Seth Luelling of Bing cherry fame (the Napoleon is a forebear of the Bing), and he renamed it the Royal Anne. Subsequently, the cherry also became known as Queen Anne cherry in North America. Lord Nelson apple – Admiral Horatio Nelson (1758–1805), British hero of the Battle of Trafalgar. Nelson also has a dish of mutton cutlets named after him, as well as an early-19th-century boiled sweet (or hard candy) somewhat indelicately called "Nelson's balls". Nesselrode Pudding – Russian diplomat Count Karl Robert von Nesselrode (1780–1862) had several dishes named for him, usually containing chestnuts, like this iced dessert. Lobster Newberg – variously spelled Newburg and Newburgh, and now applied to other seafood besides lobster, this dish is usually attributed to a Captain Ben Wenberg, who brought the recipe he had supposedly found in his travels to Delmonico's in the late 19th century. The chef, Charles Ranhofer, reproduced the dish for him and put it on the restaurant menu as