Meat cut. Fillet. A small, boneless cut, the fillet is just over 1 kg (2 lb), the ‘eye’ taken from within the rib bone or sirloin. Very lean and tender and can be lightly marbled. Although expensive, there is no waste. A whole joint can be roasted in 20 minutes. It is also sliced to make steaks, fillet steak, filet mignon and Chateaubriand.
Tiny fillets of anchovies, usually marinated in oil and spices and often tinned (US: canned).
A variety of clementine or common mandarin originating in Algeria but now grown widely in Spain. Pleasant fruit but rather small in size.
"Flamed." Food which is set alight, usually after the addition of some warm alcohol, which is burned off in the process. This can be done to some effect at the table, as with crêpe Suzette, or in the kitchen as a finish to a sauce, for example.
