as well as a French sauce or garnish containing corn. Beef Wellington – Arthur Wellesley, 1st Duke of Wellington (1769–1852), British hero of the Battle of Waterloo, has this dish of beef with pâté, mushrooms, truffles and Madeira sauce, all encased in a pastry crust, named after him. It was probably created by his personal chef. Theories vary: either the Duke had no sense of taste and didn't care what he was eating (leaving his chef to his own devices), or he loved the dish so much that it had to be served at every formal dinner, or the shape of the concoction resembles the Wellington boot. Lobster Wenberg – see Lobster Newberg. Wibele – Jakob Christian Carl Wibel, he invented this sweet pastry in 1763 Fraises Wilhelmine – A dessert of strawberries, macerated in orange juice, powdered sugar and kirsch, served with Crème Chantilly, created by Auguste Escoffier and named after Queen Wilhelmina of the Netherlands. Wilhelmina Pepermunt, a Dutch peppermint candy, is also named after her. Prince William Cider Apple – Created to celebrate the 21st birthday of Prince William. It was named the "Prince William" after he said in an interview that he was a cider drinker. Large, robust yet mild in nature with a red flush and will make a cider of fair complexion, well balanced with much character. The "Prince William" will be the first of more than 360 varieties of traditional English cider apples grown over the centuries to be given a royal name. Fillets à la Peg Woffington – Peg Woffington, Irish actress (1720–1760). A recipe exists for "Woffington Sauce" for fish, and also for an orange-based sweet, Corbeilles à la Peg Woffington. Eggs Woodhouse - Named after Woodhouse, long suffering valet of Sterling Archer in the animated sitcom Archer. It is a variation of Eggs Benedict, with the main differences being the addition of artichoke hearts, creamed spinach, bechamel sauce, Ibérico ham, black truffle and beluga caviar. Woolton pie – Frederick Marquis, 1st Earl of Woolton. Lord Woolton was the British Minister of Food during World War II. This root vegetable pie created by the chefs at London's Savoy Hotel marked Woolton's drive to get people to eat more vegetables instead of meat. X Potage à la Xavier – this cream soup with chicken has at least two stories associated with its name. Some sources say that the gourmand Louis XVIII (1755–1824)