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FILLET (through Fr. filet, from the med. See also: band or ribbon used for tying the hair, the See also: Lat. vitta, which was used as a sacrificial emblem, and also worn by vestal virgins, brides and poets
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The word is thus applied to anything in the shape of a band or See also: strip, as, in coining, to the See also: metal ribbon from which the blanks are punched
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In architecture, a " fillet " is a narrow flat band, sometimes called a " listel," which is used to See also: separate See also: mouldings one from the other, or to terminate a suite of mouldings as at the top of a cornice
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In the fluted See also: column of the Ionic and Corinthian Orders the fillet is employed between the flutes
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It is a very important feature in See also: Gothic See also: work, being frequently worked on large mouldings; when placed on the front and sides of the moulding of a See also: rib it has been termed the " See also: keel and wings " of the rib
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In cooking, " fillet " is used of the " undercut " of a sirloin of beef, or of a thick slice of See also: fish or See also: meat; more particularly of a boned and rolled piece of veal or other meat, tied by a " fillet" or See also: string
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