"egg-and-butter sauce," 1877, from French sauce béarnaise, from fem. of béarnais "of Béarn," region in southwest France (named for the Benarni, a Gaulish tribe).
proprietary name of a drink mix, 1906, probably based on Latin ovum "egg" (see ovary), because eggs are one of the ingredients.
salad of romaine lettuce and croutons dressed with egg, anchovies, pepper, etc., 1952, said to be named not for the emperor, but for Cesar Cardini, restaurant owner in Tijuana, Mexico, who is said to have served the first one c. 1924.
masc. proper name, Middle English Rycharde, from Old French Richard, from Old High German Ricohard "strong in rule," from Proto-Germanic *rik- "ruler" (see rich) + *harthu "hard," from PIE *kar-o- (from PIE root *kar- "hard"). "One of the most popular names introduced by the Normans. Usually Latinized as Ricardus, the common form was Ricard, whence the pet form Rick, etc." ["Dictionary of English Surnames"]
masc. proper name, from German Bernhard, literally "bold as a bear," from Old High German bero "bear" (see bear (n.)) + harti "hard, bold, strong" (from PIE root *kar- "hard"). Saint Bernard (1091-1153) was the famous Cistercian monk; the breed of Alpine mastiff dogs is said to have been so called from early 18c. (in English by 1839), because the monks of the hospice named for him in the pass of St. Bernard (between Italy and Switzerland) sent them to rescue snowbound travelers.
type of dry, hard cheese, 1550s, from parmeson cheese (1510s), from the adjective meaning "of or relating to Parma," the city of northern Italy; from Italian Parmegiano "of Parma." The place name is probably ultimately Etruscan.