CORDONS BLEUS Meaning and
Definition
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Cordons bleus, derived from the French term "cordon bleu" which translates to "blue ribbon," is a culinary term used to refer to a type of dish or a skilled cook. The term can be used in both singular and plural forms. It typically refers to a preparation method or a specific type of dish that involves ingredients wrapped in meat, such as chicken or veal.
A cordon bleu dish generally consists of a thin piece of meat, commonly chicken or veal, which is pounded thinly and then filled with a delicious stuffing. The stuffing traditionally includes ingredients like ham and cheese, although variations with different fillings exist. The meat is then folded over the stuffing and secured with toothpicks or skewers, creating a neat pocket. The dish is often further coated in breadcrumbs or batter and then fried or baked until crispy and golden.
In the culinary world, a cordon bleu cook refers to a highly skilled and trained chef, typically trained in classical French cuisine. The term originates from the prestigious cooking school, Le Cordon Bleu, in Paris, which has been known for producing exceptional culinary talents.
Cordons bleus can be enjoyed as main courses, served with sides such as vegetables or potatoes, or even as an appetizer. The dish is prized for its elegant presentation, delicious combination of flavors, and the perfectly cooked meat.
Common Misspellings for CORDONS BLEUS
- xordons bleus
- vordons bleus
- fordons bleus
- dordons bleus
- cirdons bleus
- ckrdons bleus
- clrdons bleus
- cprdons bleus
- c0rdons bleus
- c9rdons bleus
- coedons bleus
- coddons bleus
- cofdons bleus
- cotdons bleus
- co5dons bleus
- co4dons bleus
- corsons bleus
- corxons bleus
- corcons bleus
- corfons bleus
Etymology of CORDONS BLEUS
The term "cordons bleus" is derived from the French language.
"Cordon bleu" literally translates to "blue ribbon". The phrase originally referred to a prestigious order of knights in France called the "Order of the Holy Spirit", founded by King Henry III in 1578. The order was known for its distinct blue ribbon worn by the knights, symbolizing their prestige and nobility.
In culinary terms, the term "cordon bleu" gained popularity in the 19th century to describe exceptional chefs and their exceptional cuisine. It was believed that these chefs were the equivalent of knights in the realm of cooking. The phrase "cordon bleu" was later associated with the highest level of culinary skill and excellence.
The plural form "cordons bleus" refers to more than one exceptional chef or a dish that showcases extraordinary culinary techniques.
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