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The French term cordon bleu is translated as "blue ribbon". [4] According to Larousse Gastronomique, the cordon bleu "was originally a wide blue ribbon worn by members of the highest order of knighthood, L'Ordre des chevaliers du Saint-Esprit, instituted by Henri III of France in 1578. By extension, the term has since been applied to food ...
In a small saucepan, whisk the evaporated milk into the cornstarch. Bring the milk mixture to a boil over high heat, whisking constantly. Reduce the heat to low and continue to cook until the ...
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Stir the soup, water, wine, cheese and ham in the skillet ...
La cuisinière Cordon Bleu, also spelled as La cuisinière cordon-bleu, was a culinary magazine started in the late 1890s by French journalist Marthe Distel (1871—1934). The magazine offered recipes and tips on entertaining. To prompt readership, the magazine offered cooking classes to subscribers.
Marthe Distel started the culinary magazine La Cuisinière Cordon Bleu. To prompt readership, Distel offered subscribers cooking lessons with professional chefs. The first class was held in January 1895 in the kitchens of the Palais Royal. The classes led to the development of a more formal school, now known as Le Cordon Bleu. [2]
Dione Lucas (pronounced dee-OH-nee; born Dione Wilson; 10 October 1909 – 18 December 1971) [1] was an English chef, [2] and the first female graduate of Le Cordon Bleu.Her father was the architect, jeweller and designer Henry Wilson, and her sister was the violinist Orrea Pernel (1906–1993). [3]
Élisabeth Brassart (1897–1992) was the proprietor of the Le Cordon Bleu school in Paris from 1945 to 1984. [1] Le Cordon Bleu had been founded in 1895 by Marthe Distel and Henri-Paul Pellaprat . In 1945, after the end of WWII , she purchased what had become a struggling school from a Catholic orphanage which had inherited it after the school ...
Oppose - the cordon bleu (blue ribbon) itself is written with no caps. As for the American dish (Veal) Cordon Bleu it is also sometimes written with caps. And this article is a mess anyway. ---Cordon Bleu for Veal Cordon Bleu is quite uncommon. In ictu oculi 14:40, 24 August 2013 (UTC)