Cordon bleu


 * 1) A French term (literally translated as blue ribbon) that referred originally to an award given to women chefs for culinary excellence. The term now can apply to any superior cook.
 * 2) The term also refers to a dish-chicken (or veal) cordon bleu-in which a thin scallop of veal or chicken is topped with a thin slice each of prosciutto or other ham and Gruyere or other Swiss cheese, then another meat scallop. The stacked meats and cheese are then breaded and sautéed until golden.