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1. Cookery.a. a boneless cut or slice of meat or fish, esp. the beef tenderloin.b. a piece of veal or other meat boned, rolled, and tied for roasting.2. a narrow band of ribbon or the like worn around the head, usually as an ornament; headband.3. any narrow strip, as wood or metal.4. a strip of any material used for binding.5. Bookbinding.a. a decorative line impressed on a book cover, usually at the top and bottom of the back.b. a rolling tool for impressing such lines.6. Archit.a. Also called list. a narrow flat molding or area, raised or sunk between larger moldings or areas. See diag. under molding.b. a narrow portion of the surface of a column left between adjoining flutes.7. Anat. lemniscus.8. a raised rim or ridge, as a ring on the muzzle of a gun.9. Metall. a concave strip forming a rounded interior angle in a foundry pattern.v.t.10. Cookery.a. to cut or prepare (meat or fish) as a fillet.b. to cut fillets from.11. to bind or adorn with or as if with a fillet.12. Mach. to round off (an interior angle) with a fillet.Also, filet (for defs. 1, 10).
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(from Latin filum, “thread”), in architecture, the characteristically rectangular or square ribbonlike bands that separate moldings and ornaments. Fillets are common in classical architecture (in which they also may be found between the flutings of columns) and in Gothic architecture. In the Early English and Decorated styles of the 13th and 14th centuries, respectively, the fillet is frequently worked upon larger moldings and column shafts; in these cases it is not always flat but rather is sometimes cut into two or more narrow faces that have sharp edges between them. See also molding.* * *
Universalium. 2010.
