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Cordon bleu | Cordon bleu \Cordon bleu\ (k?r`{d?n}" bl?") [F., blue cordon], 1. a first-rate cook, or one worthy to be the cook of the cordons bleus, or Knights of the Holy Ghost, a distinguished order of French knights, famous for their good dinners. [1913 Webster] 2. the blue ribbon worn by the Knights of the Holy Ghost. [PJC] 3. [one entitled to wear the cordon bleu[2].] a person of high distinction. [PJC] 5. (Cookery) a dish prepared with thin slices of meat separated by layers of ham and cheese, and then sauteed; as, chicken cordon bleu is a popular dish. [PJC] || |
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