This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
A strip or band of meat without bone.
The tenderloin entire, also in steaks or slices (small fillets, filets mignons); it is the undercut of the sirloin, the long band of meat which lies between the kidney fat and the backbone, extending from the small of the back to the hip joint.
The round or fleshy part of the leg of the veal; the bone taken out it is usually larded, stuffed, coiled up and skewered to a round shape.
The meat of the saddle or middle of the back taken from the bone; or a strip from one side, from the shoulder blade to the hip; seldom named in the menu; used technically in cookery recipes.
The breast in two parts, or one. There is a natural division whereby the larger part leaves the minion fillet adhering to the breast bone. In some elaborate dishes the two are used separately; usually the entire breast is meant when the fillet of fowl is named.
The meatly part of the back and legs, flattened and shap:d for the various purposes.
The English flat-fish, called the sole, is especially adapted in its structure to make thin bands of fish, which lend themselves readily to the cook's purposes to roll, double over or shape variously; hence fillets of soles are named in menus ten times as frequently as the plain fish itself.
The fillets pared and flattened, spread over with fish forcemeat containing- truffles and mushrooms, doubled together, laid in order in a buttered saucepan, 1/2. bottle chablis, aromatics, set in the oven for 20 minutes. Drained, dished in circular form, with a ragout of prawns etc., in the center, and sauce made of the saucepan gravy, meat essence and tomatoes; strained.
Thin fish-steaks cut the long way; boneless sides of fish.
"In his eagerness to present some novelty he even directs how to serve a dinner entirely in fillets,' not only are his meats cut in strips, but haricots, carrots, cucumbers, leeks, and whatever else, are all shredded to the fineness of straws; but this savors more of conjuring than of good cookery".