Season 142 - Day 4 of 14

Gastronomy

In 1823 a cookbook was published in Paris with recipes of the dishes that were served to the Knights of the order of the holy spirit.
The title of that book referred to the sash worn by the knights and would inspire cooking schools and culinary magazines. By extension, the term has since been applied to food preparation to a very high standard and by outstanding cooks.
What was the title of this cookbook that also gave its name to a Swiss cheese filled Schnitzel?

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