Corindon

n. [ F., fr. corde. See Cord. ] 1. A cord or ribbon bestowed or borne as a badge of honor; a broad ribbon, usually worn after the manner of a baldric, constituting a mark of a very high grade in an honorary order. Cf. Grand cordon. [ 1913 Webster ]

2. The cord worn by a Franciscan friar. Sir E. Sandys. [ 1913 Webster ]

3. (Fort.) The coping of the scarp wall, which projects beyong the face of the wall a few inches. [ 1913 Webster ]

4. (Mil.) A line or series of sentinels, or of military posts, inclosing or guarding any place or thing. [ 1913 Webster ]

5. A rich and ornamental lace or string, used to secure a mantle in some costumes of state. [ 1913 Webster ]

‖Cordon sanitaire ety>[ F., sanitary cordon ], a line of troops or military posts around a district infected with disease, to cut off communication, and thus prevent the disease from spreading. Also used figuratively, of a group of neutral states that forms a barrier between two hostile states. [ 1913 Webster ]

‖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 ]

‖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 ]