Peach Melba and Melba toast are well known, but Wikipedia lists two other concoctions that Escoffier named after the Australian soprano: Melba sauce (a sweet purée of raspberries and redcurrant) and Melba Garniture (chicken, truffles and mushrooms, stuffed into tomatoes with velouté sauce).
(Velouté is French for 'velvety'; velouté sauce is one of the five "mother sauces" that Escoffier himself listed as those on which many other French sauces (the "daughter sauces" or "little sauces") are based. It's a clear sauce, made by reducing clear stock – made from unroasted bones – and thickened with a white roux.)
© Haydn Thompson 2021