Antonin Carême, became head chef at the famed Café Anglais in Paris in 1866, where he created and named many well-known dishes. Several dishes of fish bear his own name. Salad à la Dumas – Alexandre Dumas, père (1802–1870), noted French author. Apparently a favorite of Charles Ranhofer, there are also timbales, stewed woodcock, and mushrooms à la Dumas. Duxelles – a mushroom-based sauce or garnish attributed to the great 17th-century French chef François Pierre La Varenne (1615–1678) was probably named for his employer, Nicolas Chalon du Blé, marquis d'Uxelles. A variety of dishes use this name. E Poularde Edouard VII – like his mother Queen Victoria, Edward VII (1841–1910), noted as a gourmand, had many compliments paid him in the form of foods, both when he was Prince of Wales and later as King. Besides this chicken stuffed with foie gras, there are dishes of turbot, brill, sole, eggs, cake, the King Edward VII potato, the Edward VII apple, et al. Elliott Blueberry named for Arthur Elliot Endicott Pear – John Endicott (c. 1588–1665), early settler and governor of Massachusetts, imported pear trees from England (variety name unknown) c. 1630. The fruit was given his name. Esterhazy torte – named after Paul III Anton, Prince Esterházy, diplomat of the Austro-Hungarian Empire. Steak Esterházy – probably a 19th-century Prince Esterházy of Hungary, of a family close to Austrian royalty. Sweetbreads à l'Eugénie – Eugénie de Montijo (1826–1920), wife of Napoleon III, was very probably the inspiration for this dish by Charles Ranhofer. Eve's Pudding – British apple pudding named after Eve, because of the presence of apples in the dessert. The pudding was first mentioned in 1823. F Marechal Foch – a hybrid grape variety, named after the French Field Marshal Ferdinand Foch. Soup Fontanges – the soup of sorrel and peas in consommé with cream and egg yolks is named after Mlle. de Fontanges, Marie Angelique de Scorailles (1659–1681), Louis XIV's mistress between Mme. de Montespan and Mme. de Maintenon. Bananas Foster – named after Richard Foster, regular customer and friend of New Orleans restaurant Brennan's owner Owen Brennan, 1951. Frangelico – Fra Angelico Frangipane – almond pastry filling and tart named for Marquis Muzio Frangipani, a 16th-century Italian of the Frangipane family (also known as Cesar Frangipani) living in Paris. He invented a well-known bitter-almond scented glove perfume, used by Louis XIII. G Green Gage plum or Greengage