List of Foods Named After People - O

O

• Potatoes O'Brien – possibly William Smith O'Brien (1803–1864), who led the Irish revolt subsequent to the 1844 Potato Famine is the source of the name.
• Bath Oliver biscuits – Dr William Oliver (1695–1764) of Bath, England concocted these as a digestive aid for his patients. Oliver had opened a bath for the treatment of gout, and was largely responsible for 18th-century Bath becoming a popular health resort.
• Salade Olivier – a salad composed of diced vegetables and sometimes meat, bound in mayonnaise, invented in the 1860s by Lucien Olivier, the chef of the Hermitage Restaurant in Moscow.
• Œufs sur le plat Omer Pasha – the Hungarian-Croatian Mihailo Latas known as Omer Pasha Latas (1806–1871), commander-in-chief of Turkish forces allied with the French and English during the Crimean War had this sort of Hungarian/Turkish dish of eggs named for him. In the U.S., Ranhofer made a dish of hashed mutton Omer Pasha, as well as eggs on a dish.
• Veal Prince Orloff – Count Gregory Orloff, paramour of tzarina Catherine the Great is often cited. Much more likely, Urbain Dubois, noted 19th-century French chef, created the dish for his veal-hating employer Prince Nicolas Orloff, minister to tzar Nicolas I, hence the multiple sauces and seasonings. Stuffed pheasant à la Prince Orloff was created by Charles Ranhofer.
• Veal Oscar – Sweden's King Oscar II (1829–1907) The dish was first served at Restaurant Operakällaren, Stockholm, Sweden in 1897 in conjunction with the world fair. It was composed by the French mâitre de cuisine of the Operakällaren restaurant, Paul Edmond Malaise, for the 25th anniversary of the accession of King Oscar II to the throne. Choron sauce that has the color of red as the same as the kings royal mantel is piped in the shape of an "O" around a slice of fried fillet of veal. On top the fillet, a white slice of lobster tail and a slice of black truffle are placed to symbolize the black and white outer trimming on the royal mantle and you create King Oscar's crowned monogram. This is topped with two white sticks of asparagus, forming a Roman number two as for the number of the king being Oscar the 2nd. Contemporary versions may substitute chicken and crab.
• Oysters Rockefeller - a cooked hors d'ouervre identified with New Orleans