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fillet
[ fil-it; usually fi-ley ]
noun
- Cooking.
- a boneless cut or slice of meat or fish, especially the beef tenderloin.
- a piece of veal or other meat boned, rolled, and tied for roasting.
- a narrow band of ribbon or the like worn around the head, usually as an ornament; headband.
- any narrow strip, as wood or metal.
- a strip of any material used for binding.
- Bookbinding.
- a decorative line impressed on a book cover, usually at the top and bottom of the back.
- a rolling tool for impressing such lines.
- Architecture.
- Also called list. a narrow flat molding or area, raised or sunk between larger moldings or areas.
- a narrow portion of the surface of a column left between adjoining flutes.
- Anatomy. lemniscus.
- a raised rim or ridge, as a ring on the muzzle of a gun.
- Metallurgy. a concave strip forming a rounded interior angle in a foundry pattern.
verb (used with object)
- Cooking.
- to cut or prepare (meat or fish) as a fillet.
- to cut fillets from.
- to bind or adorn with or as if with a fillet.
- Machinery. to round off (an interior angle) with a fillet.
fillet
/ ˈfɪlɪt /
noun
- Also calledfillet steak a strip of boneless meat, esp the undercut of a sirloin of beef
- the boned side of a fish
- the white meat of breast and wing of a chicken
- a narrow strip of any material
- a thin strip of ribbon, lace, etc, worn in the hair or around the neck
- a narrow flat moulding, esp one between other mouldings
- a narrow band between two adjacent flutings on the shaft of a column
- Also calledfillet weld a narrow strip of welded metal of approximately triangular cross-section used to join steel members at right angles
- heraldry a horizontal division of a shield, one quarter of the depth of the chief
- Also calledlistellist the top member of a cornice
- anatomy a band of sensory nerve fibres in the brain connected to the thalamus Technical namelemniscus
- a narrow decorative line, impressed on the cover of a book
- a wheel tool used to impress such lines
- another name for fairing 1
verb
- to cut or prepare (meat or fish) as a fillet
- to cut fillets from (meat or fish)
- anatomy to surgically remove a bone from (part of the body) so that only soft tissue remains
- to bind or decorate with or as if with a fillet
Word History and Origins
Word History and Origins
Origin of fillet1
Example Sentences
She said that "the most expensive piece of meat in a local butcher [in France] is a fillet of horse meat."
The beef tenderloin was excellent, but I was disappointed with the bass fillet.
Cover the top of each fillet with a quarter of the andouille crust mixture.
I like to use wild salmon, but alternatively you can use any firm-fleshed fillet.
It is Japanese- and Chinese-inspired, offering tasty dishes like sesame-crusted tuna and wok-charred beef fillet.
And the sun was glancing on many a gemmed fillet and many a ribbon-decked, blond tress that fell nigh to its proud owner's knees.
A gold fillet, set with another matchless diamond, confined her hair, which fell loosely in wavy tresses round her shoulders.
This is bound round the forehead by a fillet sometimes made of camel's hair, which holds it in its place tightly, like a cap.
To form cutlets similar to the fillet cutlets, place them in a frying-pan, and let them poach in water.
Fillet a brace of woodcock, soak them in salad oil seasoned with black pepper, some cloves, and a pounded head of garlic.
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