‖ety>[ 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 ]