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FILLET (through Fr. filet, from the m...

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Originally appearing in Volume V10, Page 344 of the 1911 Encyclopedia Britannica.
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FILLET (through Fr. filet, from the med. See also:Lat. filettum, diminutive of filum, a See also:thread)  , a See also:band or ribbon used for tying the See also:hair, the See also:Lat. vitta, which was used as a sacrificial See also:emblem, and also worn by vestal virgins, brides and poets . 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 . In See also:architecture, a " See also:fillet " is a narrow See also:flat band, sometimes called a " listel," which is used to See also:separate See also:mouldings one from the other, or to terminate a See also:suite of mouldings as at the See also:top of a See also:cornice . In the fluted See also:column of the Ionic and Corinthian Orders the fillet is employed between the flutes . 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 . In cooking, " fillet " is used of the " undercut " of a sirloin of See also: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 .

End of Article: FILLET (through Fr. filet, from the med. Lat. filettum, diminutive of filum, a thread)
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FILLAN, SAINT, or FAELAN
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MILLARD FILLMORE (1800-1874)

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