From The Food Encyclopedia by Jacques Rolland and Carol Sherman
Created in 1894 by the great French chef Auguste Escoffier while he was chef at the London's Savoy Hotel, named for the opera singer Dame Nellie Melba; thinly sliced toast that he grilled, then split down the middle and grilled a second time. Escoffier also created Poularde Tosca (chicken stuffed with rice and served with braised fennel) to celebrate Melba's title role in the 1900 Puccini opera. Peach Melba was also created by Escoffier for the opera singer.
