Eton mess as more traditional. A similar dessert is Lancing mess (which uses bananas), served throughout the year at Lancing College in West Sussex, England. The word "mess" may refer to the appearance of the dish, or may be used in the sense of "a quantity of food", particularly "a prepared dish of soft food" or "a mixture of ingredients cooked or eaten together". Eton mess Eton mess is a traditional English dessert consisting of a mixture of strawberries, broken meringue, and whipped double cream. First mentioned in print in 1893, it is commonly believed to originate from Eton College and is
Michael Romanoff filet mignon, frog legs, eggs Benedict and sausages on toast, the restaurant became known for their chocolate soufflés, which were served to each guest in an individual portion. Although Romanoff's restaurant is also known for popularizing the "American version" of the famous dessert Strawberries Romanoff, it was actually created by Escoffier when he was the chef at the Carlton Hotel in London – where he had originally called it "Strawberries Americaine Style" - strawberries in Grand Marnier, blended into whipped cream and softened ice cream. Noodles Romanoff originally appeared at Romanoff’s, back in the mid-1950s. It was later spun off