List of Foods Named After People - A

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• Poularde Adelina Patti – named for 19th-century singing superstar Adelina Patti.
• Pâté de filets d'oie Adolphe Hardy – the young Belgian poet Adolphe-Marie Hardy (1868–1954), first published in 1888, and subsequently rising to be a major figure in French literature, was favored early on by Charles Ranhofer with this goose liver pâté.
• Woodcock salmis Agnès Sorel – one of the dishes Agnès Sorel (1422–1450) is reputed to have created herself. A garnish, soup, timbales, and tartlets all bear her name, as later chefs remembered her for her interest in food.
• Big Hearted Al candy bar – early-20th-century presidential candidate Al Smith had this candy bar named after him by a candy-company owning admirer.
• Fillet of Beef Prince Albert – Queen Victoria's Consort Prince Albert (1819–1861). Also named for him: an English white sauce, the pea and apple varieties, Coburg Soup (brussels sprouts and smoked bacon) and probably Albert Pudding.
• Poularde Albufera, Albufera Sauce – Louis Gabriel Suchet (1770–1826), one of Napoleon's generals and Marshal of France for a time, was named duc d'Albufera after a lake near Valencia, Spain, to mark his victory there during the Peninsular War. Marie-Antoine Carême created several dishes in the duke's honor, including duck, beef, and the sauce that accompanies this chicken.
• Alexandertorte – possibly Alexander I, the gourmet Russian tsar who employed Antonin Carême. Finland claims the creation, allegedly by Swiss pastry chefs in Helsinki in 1818, in anticipation of the tsar's visit there.
• Gâteau Alexandra – like her husband Edward VII, Alexandra of Denmark (1844–1925) was honored by an assortment of foods named after her when she was Princess of Wales and Queen. Besides this chocolate cake, there is consommé Alexandra, soup, sole, chicken quail, and various meat dishes.
• Lobster Duke Alexis – the Russian Grand-Duke Alexis made a highly publicized visit to the U.S. in 1871. A dinner for him at Delmonico's featured this, and was kept on the menu by chef Charles Ranhofer.
• Fettuccine Alfredo – Alfredo di Lelio, an early-20th-century Italian chef invented the dish for his wife at his Roman restaurant and popularized it among tourists.
• Consommé Princess Alice – this consommé with artichoke hearts and lettuce is named for Princess Alice, Countess of Athlone (1883–1981), one of Queen Victoria's granddaughters.
• Amundsen's Dessert – (1872–1928), invented for the Norwegian polar explorer by Norwegian-American friends in Wisconsin not long before he died in an Arctic plane crash.
• Omelette André Theuriet – the French novelist and poet André Theuriet (1833–1907) has this omelette with truffles and asparagus named for him.
• Angelina Burdett plum – bred by a Mr. Dowling of Southampton, England around 1850, was named after the philanthropist Baroness Angelina Burdett-Coutts (1814–1906).
• Pommes Anna – the casserole of sliced potatoes cooked in butter was created and named by French chef Adolphe Dugléré for the 19th-century courtesan/actress Anna Deslions, who frequented Dugléré's Café Anglais (Paris). "Potatoes Annette" is a version of Potatoes Anna, with the potatoes julienned instead of in rounds.
• Omelette Arnold Bennett – an unfolded omelette with smoked haddock invented at the Savoy Hotel for the writer Arnold Bennett
• Oreiller de la Belle Aurore – Claudine-Aurore Récamier, the mother of Jean Anthelme Brillat-Savarin, also has a lobster dish named after her but this elaborate game pie was one of her son's favorite dishes. The large square pie contains a variety of game birds and their livers, veal, pork, truffles, aspic, and much else, in puff pastry.
• Château Ausone red Bordeaux wine – Ausonius (310–395), the poet employed by Valentinian I to tutor the Roman emperor's son, retired to the Bordeaux region and wrote about oyster farming. The wine named after him is said to be made of grapes grown on the site of his villa.