Or, French food is crazy. Herewith Larousse Gastronomique's entry on Saint-Saëns:
The name of the famous composer has been given to a garnish for poultry suprêmes, which is typical of the rich cooking of the Second Empire in the time of Napoleon III. It consists of small truffle and foie gras fritters, cock's kidneys and asparagus tips, accompanied by a suprême sauce flavored with truffle essence.
I honestly would never have thought that naming garnishes after composers was typical of any kind of French cooking, rich or poor.
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