Stage Deli is a New York City institution known for sandwiches named after celebrities. Unfortunately, as the deli closed, these mile-high sandwiches disappeared. But for some lucky people, their memories are based on famous dishes. Below are some of the most popular and familiar dishes.
Wellington beef : Who keeps beef in Wellington? Controversies abound. The Duke of Wellington is a war hero who destroyed Napoleon in Waterloo in 1815 and often eats on steaks, meat sauces and mushrooms, so it was said to have been made in memory of him after he assumed a military post Rich dishes [the reason why Napoleon dine here is unknown], most likely crows]. However, some historians have scoffed at it and insisted on using meat wrapped in dough for centuries, unlike Duke University. [Yes, but does it include mushrooms and sauces?]. Probably the connection with Wellington, New Zealand.
Oyster Rockefeller : It's easy. It was created by the son of the famous New Orleans restaurant owner Antoine, named after John D. Rockefeller, who was  the richest man in the United States [oysters themselves were also rich]. The original recipe was never shared, so all future chefs must use it. No one knows if it is popular at the John D & # 39; s table, but we just assume it is.
Cherry Jubilee : No one is named Jubilee, but this particular dessert may have been created by the famous chef Auguste Escoffier, who celebrates Jubilee for Queen Victoria Stayed for a long time] prepared this dish, which is generally considered to be the Diamond Jubilee of 1887. When this delicious cuisine did not catch the restaurant's curtains on fire, the royals of England and Europe were satisfied with it.
Benedict Egg : Of course not named after the infamous traitor Benedict Arnold, but there is still some competition about its origins. The ownership of Delmonico, a well-known restaurant in New York City, dates back to 1860, but a gentleman named Lemuel Benedict insisted that this was the mayonnaise he ordered after ordering a full breakfast food, and then served at the Waldorf Hotel 34 with the Dutch Sauce, years later.
Caesar Salad: During the ban, San Diegan, named Caesar Cardini, owned a restaurant in Tijuana called Hotel Caesar, which enabled him to taste wine in the 1920s. It was in his kitchen that created this popular salad. Californians flock to tasting romaine lettuce, anchovies and special seasonings. Diners can also enjoy a cocktail or two. [Author's note: As a resident of San Diego, I can assure readers that no one is traveling south of the border for any kind of salad, please believe me.]
Golden rooster : Not named after Elvis Presley, but the debate between historian and mega self once again made several claims; a gentleman named William King in Philadelphia insisted that he created it in 1915. Another American, James Keene, argued that he came up with it, but the Keane chicken did not completely cut it off [maybe Keane Keane could be used]. Then Keene's son, Foxhall [Can I make up?] Supports his father's story in the 1890s. Well-known hotel chef George Greenwald insists that he was concocted for the wealthy hotel resident E. Clark King II of the Brighton Beach Hotel in New York. So you have it. You can decide that if your last name is King, you can also participate.
Lobster Newberg: Captain Ben Wenberg discovered a delicious seafood dish on a world trip. He retrieved the recipe and provided it to a bustling Delmonico restaurant in New York City in the late 1800s. The chef adjusted the rich ingredients slightly, and happily remade it for the captain, naming him after him. Fast forward for decades, when two people fell [too much or too little cream, no one knew], and the offended chef changed his name. No one called Newberg sounded better. Lobster Thermidor's first cousin, we gave it to the French, who named it after a hit script.
Russian Beef Tenderloin: The first known recipe appeared in the Russian recipe of 1871 Stroganov beef mustard The name comes from Alexander Stroganov, a Russian diplomat and Minister of the Interior. It is doubtful that the diplomat even tasted his eponymous name, but some people thought that he thought about it for a night and wanted sour cream beef. Similar variants are available in many countries, including China, which claim their origin, but this remains a mystery. We know with certainty that neither explorer Marco Polo nor gourmet chef Thomas Jefferson had such fun.
Romanov noodles: Originally appeared in Romanoff, the favorite restaurant of the mid-1950s, at Rodeo Drive in Beverly Hills. A few years later, the giant Stouffer & # 39; s Foods promoted the food in their now-closed Chicago restaurant, and launched frozen foods [also discontinued]. The top product on the menu features distinctive cheddar sauce and sour cream, which are delicious and delicious no matter what the standard. Sadly, it has virtually disappeared, and for those who still yearn for it, it must be made from scratch.
Brandy Alexander: Some sources believe that Russian Tsar Alexander II is the same name, but it is more likely named after Troy Alexander, a bartender at the Rector restaurant in New York City. It seems he wanted to make a white drink to celebrate Phoebe Snow's dinner, a fictional character, portrayed as a New York socialite, a railroad spokeswoman, always wearing white clothes [You figured it out]. Regardless of its origin, it is still a delicious dessert drink made with cocoa butter, cream and brandy, purportedly the favorite cocktail of the legendary Beatles John Lennon.
Chateaubriand: Viscount Chateaubrant's fillet beef was named by his personal chef in the early 1800s after the French ambassador and after the French Viscount. Large chunks of fine steak are usually eaten by two people, served with rich sauces and potatoes, but obviously the Viscount has an appetite and is polished by himself, leaving the Viscountess to fend for themselves.
These time-honored dishes have their own names in history books and top foodies. Fight parade. But cheer up. There is always more space, so start cooking and you may also become a famous food in the coming years.