fillet

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fillet

1. a thin strip of ribbon, lace, etc., worn in the hair or around the neck
2. a narrow flat moulding, esp one between other mouldings
3. a narrow band between two adjacent flutings on the shaft of a column
4. a narrow strip of welded metal of approximately triangular cross-section used to join steel members at right angles
5. the top member of a cornice
6. Anatomy a band of sensory nerve fibres in the brain connected to the thalamus
7. another name for fairing

fillet

[′fil·ət or, of food, fə′lā]
(building construction)
A flat molding that separates rounded or angular moldings.
(design engineering)
A concave transition surface between two otherwise intersecting surfaces.
(engineering)
Any narrow, flat metal or wood member.
A corner piece at the juncture of perpendicular surfaces to lessen the danger of cracks, as in core boxes for castings.
(food engineering)
A boneless slice of meat or fish.

fillet

fillet, 1
1. A molding consisting of a narrow flat band, often square in section; the term is loosely applied to almost any rectangular molding; usually used in conjunction with or to separate other moldings or ornaments, as the stria between the flutes of columns. Also see band, lattice molding, fret, reglet, annulet, supercilium, taenia, cincture, cimbia, fascia, and platband; a listel, or tringle.
2. A carved ornament representing a flowing band or ribbon.
3. In stair construction, a thin narrow strip of wood which fits into the groove of the stair shoe or subrail between balusters.
4. A cant strip.
5. A concave junction where two surfaces meet. (See illustration p. 398.)

fillet

fillet
fillet
i. An increased area of pavement around turning points on the runway and the taxiway to ensure aircraft do not go off the pavement while turning.
ii. A fairing at the junction of two surfaces to improve the airflow and decrease the drag. A fillet gives shape and does not impart any additional strength.
References in periodicals archive ?
The Beziers claim is thought to have included a handwritten invoice for PS900 for 30 pizzas and a separate receipt for PS400 for magnums of champagne, red wine, fillet steaks, ostrich and lobster.
Fillet steak marinated in Ale-Gar with char grilled vegetables Worcestershire-based chef Alan Coxon, who has launched an award-winning range of ancient vinegars Alan Coxon's Ancient Greek Vinaigre and Ale-Gar
To serve, cook 4, 6 or 8oz fillet steaks over a high heat in a frying pan with a little butter, and wilt one bag of spinach with a little nutmeg, squeeze the spinach well to remove excess water.
For some reason, I never seem to order a fillet steak when I go out for dinner but always seem to crave them when at home.
Tip: Increase the cooking time by 1-2 minutes on each side if using fillet steaks.
Lakeland Beef fillet steaks were supplied by Pioneer Foodservice, of Carlisle, which also has depots in Gateshead and west Cumbria, for the Ruby anniversary of the awards held at the London Hilton Metropole, attended by top chefs, industry leaders and culinary experts from across the UK.
4 fillet steaks, 9oz on the bone 4 very large Maris Piper potatoesSeasoning Butter
The Royal & Ancient's rump, sirloin and fillet steaks are sourced from J D Metcalf's farm and served with all the trimmings, including chunky chips, field mushroom, roasted tomato, onion rings and a choice of three home-made dressings.
FILLET STEAK WITH SHALLOTS AND DIJON MUSTARD (Serves 4) 50g unsalted butter 4 large shallots (or 2 large onions), very finely sliced 4 fillet steaks (about 180g each) Dijon mustard, to your taste A handful of fresh flat leaf parsley, to garnish Method In a frying or saute pan, melt the butter; add the shallots and saute them until soft and golden.
BEEF FILLET STEAKS WITH ANCHOVIES & CAPERS Ingredients (serves 4)
2 beef fillet steaks (approx 200g each); black pepper; 2tsps vegetable oil; knob of butter; 80g mushrooms; 50g smooth liver pate; 200g ready-made puff pastry; beaten egg to glaze
My perfect world of fillet steaks, single malt whisky and new purple pyjamas was the result of a lovely telephone conversation I had with Jill Gough, of CND Cymru.