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Everything in this box, cooked at once = Son-of-a-Bitch Stew.
Named after pretty much every training screw I ever had the displeasure of serving under.
And a couple of Brigadiers to boot.
Battenburg cake?
Earl Grey tea (and Lady Grey)
Bloody Mary
While looking for confirmation of the above, I found these in Wiki:
Béarnaise sauce... may well originate in the nickname of French king Henry IV (1553–1610), "le Grand Béarnais."
Béchamel sauce – named to flatter the maître d'Hotel to Louis XIV, Louis de Béchamel, Marquis de Nointel (1630–1703), also a financier and ambassador.