Chicken Cordon Bleu
Julia Child attended the world class Le Cordon Bleu cooking school while living in Paris. So how did it get its name? First, we should translate Le Cordon Bleu. For those of us who don't know a bit of French, it means "The Blue Ribbon." Then we should ask, "What was the significance of a blue ribbon?"
For anyone who has attended a county fair, it is the blue ribbon that everyone wants to earn. Maybe it was for the biggest pumpkin, or the best apple pie. Either way, if you earned the blue ribbon, you were the best of the best.
What's surprising is that le cordon bleu dates back to the 16th century when King Henry III of France created the l'Ordre des Chevaliers du Saint Esprit (Order of the Knights of the Holy Spirit). From 1578 to 1789, it was the most exclusive order in France and each of its members were awarded with the Cross of the Holy Spirit, which hung from a blue ribbon known as Le Cordon Bleu.
Louis Gonzaga, Duke of Nevers was the first to receive the order.
All members had to be at least 35 years old and Roman Catholic, but there were a few exceptions based on royal connections. Children of the king were members from birth, but were not received into the order until they were 12, while Princes of the Blood could be admitted to the order from the age of 16, and foreign royalty could be admitted to the order from the age of 25. These 100 knights were then called Les Cordon Bleus.
So how did it relate to food?
After the ceremonies held for these highly respected guests, there were huge sumputuous feasts held in their honor that became legendary. It is believed the name of the knights then became synonymous with the food prepared for their events. Over time, it became a symbol of prestigious quality.
Information about Chicken cordon Bleu:
The phrase “Cordon Bleu” means “Blue Ribbon” when referring to the dish.
Another use of the phrase “Cordon Bleu” comes from a distinguished order of sixteenth-century French knights, who apparently wore blue sashes and were therefore popularly referred to as the “Cordon-bleus.”
Cordon Bleu is a thinly pounded piece of meat (most often chicken, but also veal or pork) stuffed with ham and cheese, then breaded and fried.
Chicken Cordon Bleu is a relatively recent American creation, first found mentioned in the written word in 1967.
Common variations on this recipe include baking instead of frying, skipping the breading, and switching the order of the means.
This are some fun facts about Chicken Cordon Bleu:
The dish did not originate at any of the prestigious Cordon Bleu cooking schools of Europe as often thought. It is not exactly clear who was the first person to prepare and name the dish chicken cordon bleu.
There are many regional dishes from Europe that share characteristics with Chicken Cordon Bleu. Some of the countries that include roulades, or roll ups of meat, in their cuisine are Germany, France and Italy.
In largely Muslim-populated countries, the halal versions of chicken cordon bleu are also popular, but to cater to the halal requirement for the Muslims, the chicken is rolled around a beef instead of a pork
Source : https://www.smithsonianjourneys.org/blog/how-did-le-cordon-bleu-get-its-name-180950852/ https://foodimentary.com/tag/chicken-cordon-bleu/
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