Aiguillettes are slender, decorative straps or cords worn on uniforms, often with fringed ends; in French culinary contexts, “aiguillettes” refer to thin slices of meat, typically chicken or veal, shaped into slender baton-like fillets. The term implies a delicate, needle-like shape and is used in both military/display attire and cuisine to describe slender, pointed pieces. The word carries a borrowed French origin and is pluralized in English usage.
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