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Show :-xx-:-x-:-x-Mzx-M-xM-:-x-M-3:oz-x-M-x-xox-x-:-xz-x-x-r-z-:. French Woman Famed for Skill as Cook The famous Bhillat-Savarln died February 2, 1826. He was celebrated for his book called "The Physiology of Taste," wherewith he established the French tradition for good cooking, sys the Detroit News. At a1 banquet held In Paris recently in his honor it was remarked that there was no woman guest. Somebody Some-body has been explaining the omission omis-sion on the ground that both the great epicures and the great cooks have all been men. That may be broadly true, but not long before Brillat-Savarin's days there was one woman cook who achieved an almost unparalleled popularity. popu-larity. This was Marie, the cook of the Paris fermier-general of the period, whose dinners at the Elysee palace had a wide celebrity. The host would not employ a man cook, and though this at first caused astonishment aston-ishment among the people whom he asked to dinner, Marie's achievements soon became famous. According to an historian of the time, she used to be called like a 'prima donna" at the end of a courses, and she was enthusiastically toasted as "Le Cordon Bleu." Cordon Blue, though usually applied to men cooks in our day, was originally used of Ireneh women cooks, and was probably derived from the blue aprons which they wore in the kitchen |