Word: bleu
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...also has a considerable flair for French cooking, which he bolstered this winter by a six-week course in cuisine given by Dione Lucas, of "Cordon Bleu" fame. In the field of dogs, he is known for his extraordinary poodle-clipping talent...
...Lucas, who runs Manhattan's Cordon Bleu Restaurant and cooking school, is something of a television sensation. Recently, she had to hire a secretary to handle the mail (900 letters a week after an average program, as many as 1,500 after a particularly tasty-looking dish...
...Stove-Struck. Mrs. Lucas, who once ran a restaurant in London, arrived in the U.S. in 1942, with two trunks of pots & pans and no money. With borrowed funds and a $40 stove which she "found in a junk heap,"she started the Cordon Bleu. Several thousand students (including such stove-struck celebrities as Harold Lloyd, Joan Fontaine and Nicholas Roosevelt, and many a society girl about to marry) have gone to school in her kitchen. Mrs. Lucas does all the marketing, cooking, teaching and telecasting herself, and writes cookbooks in her spare time (last week she was working...
...owner, Count Edmé de Vulpian. Into the fray, toting Tommy guns, jumped other secret policemen who had been waiting in the shadows that enveloped the castle. Count Vulpian lowered his revolver and surrendered. A search of his château yielded the blue-bound revolutionary "Plan Bleu." It was found where any reader of conspiratorial fiction knew it would be-in the fireplace...
...still-sleeping village of St. Pierre, a lone bristle-bearded Breton sailor ran down to the quai to greet it, his wooden sabots clattering and slipping on the icy streets. In the still morning air the whole harbor could hear him bilingually swearing: "Pétain, le sacre bleu cochon, le old goat!" . . . With trembling hands he lashed the first corvette line to a bollard. "Vive De Gaulle," he shouted. "At last I can say it. Vive De Gaulle...