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When so positioned the chief is blazoned as supported by the fillet; but, when the chief is charged by the fillet, as when the fillet positioned at its top edge [2] or middle, the chief is blazoned as surmounted. [3] Another term for the former, supported, is sustained. [4] In French heraldry, terms for this charge are divise [5] and filet en ...
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A beef tenderloin (US English), known as an eye fillet in Australasia, nautalund in Iceland, filetto in Italy, filet in France, filet mignon in Brazil, and fillet in the United Kingdom and South Africa, [1] is cut from the loin of beef.
Tamil Heritage Foundation (THF) is a non-profit organization that collaborates with the British Library to collect, preserve and digitize documents of Tamil cultural heritage. Among activities around the world, the project activities are centered primarily in India , United Kingdom , Germany , Switzerland and South Korea .
A tender announcement from the Indonesian Ministry of Finance. An invitation to tender (ITT, also known as a call for bids [1] or a request for tenders) is a formal, structured procedure for generating competing offers from different potential suppliers or contractors looking to obtain an award of business activity in works, supply, or service contracts, often from companies who have been ...
Kalaikkalanjiam (Tamil: Encyclopedia) is a universal encyclopedia in Tamil, published by the Tamil Development Academy, Chennai. The project was funded by the Union Government of India, the State Government of then Madras Presidency and many Tamil well wishers. The Tamil Development Academy announced its intent to produce this encyclopedia on ...
Special cut fillets are taken from solid large blocks; these include a "natural" cut fillet, wedge, rhombus or tail shape. Fillets may be skinless or have skin on; pinbones may or may not be removed. [4] A fletch is a large boneless fillet of halibut, swordfish or tuna. [4] There are several ways to cut a fish fillet:
A fillet or filet (UK: / ˈ f ɪ l ɪ t / FIL-it, US: / f ɪ ˈ l eɪ / fil-AY; French loanword, pronounced) is a boneless portion of meat (including fish) cut from an animal. A cut or slice of meat is often a prime ingredient in many cuisines , and many dishes call for a specific type of fillet as one of the ingredients.