Talk:Oscar Tschirky

Untitled
I have deleted eggs Benedict as one of this chef's creations, since an article appeared today in New York Times says that the only connection between Oscar and that dish is that, according to some people, Lemuel Benedict created the dish when ordering at the Waldorf Hotel "two poached eggs, bacon, buttered toast and a pitcher of hollandaise sauce, a rich, egg-based sauce flavored with butter, lemon and vinegar. Then he built the dish that bears his name". It seems unlikely that Mr Benedict created that dish. I quote again New York Time's article: "Oscar had no aversion to publicity; in his biography, “Oscar of the Waldorf,” published in 1943 by Karl Schriftgiesser, and in magazine articles that Oscar wrote, he notes that his creations include the Waldorf salad and Thousand Island dressing. But Oscar never mentions eggs Benedict, either by name or by description. In 1947, three years before he died, Oscar wrote an introduction to “The Gold Cook Book,” written by a chef named Louis Pullig DeGouy. The cookbook includes a recipe for eggs Benedict, but neither the introduction nor the recipe itself mentions any connection to Oscar". Mriverat 15:43, 8 April 2007 (UTC)

Veal Oscar
This article cites Tschirky as the inventor of Veal Oscar; however, to the best of my knowledge, Veal Oscar is named after King Oscar II of Sweden, and was first served (to him) in Stockholm in 1897, long before Oscar Tschirky could possibly have come up with it. That bit should either get a reference or be removed. --193.11.222.179 (talk) 14:42, 18 November 2007 (UTC)