Pehr Evind Svinhufvud. Sydney Smith's salad dressing – Salad dressing named after founder of the Edinburgh Review, Sydney Smith (1771–1845). He was a clergyman who wrote a poem which describes how to make this salad. Popular in the 19th century among American cooks. T Takuan – named after Takuan Sōhō, it is pickled daikon radish Talleyrand – a pineapple savarin is one of many dishes named for the epicurean French statesman Charles Maurice de Talleyrand-Périgord (1754–1838). An influential negotiator at the Congress of Vienna, Talleyrand considered dining a major part of diplomacy. Antonin Câreme worked for him for a time, and Talleyrand was instrumental in furthering his career. The host's eponymous dishes include sauces, tournedos, veal, croquettes, orange fritters, et al. Tarte Tatin – Stephine Tatin (1838–1917) and Caroline Tatin (1847–1911). In French, the tarte is known as à la Demoiselles Tatin for the sisters who ran the Hotel Tatin in Lamotte-Beuvron, France. Stephine allegedly invented the upside-down tart accidentally in the fall of 1898, but the pastry may be much older. Beef Tegetthoff – Admiral Wilhelm von Tegetthoff (1827–1871), Austrian naval hero, is celebrated by this beef dish with seafood ragoût. Chicken Tetrazzini – named for operatic soprano Luisa Tetrazzini, the "Florentine Nightingale" (1871–1941), and created in San Francisco. Tootsie Rolls – Clara "Tootsie" Hirshfield, the small daughter of Leo Hirshfield, developer of the first paper-wrapped penny candy, in New York, 1896. Biscuit Tortoni – the Italian Tortoni, working at the Café Velloni which had opened in Paris in 1798, bought the place and renamed it the Café Tortoni. It became a very successful restaurant and ice cream parlor in the 19th century. This ice cream dish is said to be one of his creations. General Tso's chicken – Named for General Zuǒ Zōngtáng (1812–1885; variously spelled Tzo, Cho, Zo, Zhou, etc.) of the Qing Dynasty, although it was not contemporaneous with him. U Chicken Soup Ujházi – said to have been made of rooster originally, this soup was the creation of amateur chef and well-known Hungarian actor Ede Ujházi c. 1900. Cases of squabs Umberto – Umberto I (1844–1900), king of Italy and husband of pizza's Queen Margherita, has this Delmonico's dish by Ranhofer named after him. V Purée of wild ducks van Buren – Martin van Buren (1782–1862), 8th president of the United States, developed a taste for French cuisine while a minister in London, where he