aiguillette

An aiguillette is a term with two principal meanings in French usage. In culinary contexts, it denotes a slender, boneless strip of meat or fish, cut to resemble a small needle. In ceremonial and military dress, it refers to a decorative braided cord worn on the shoulder or chest by certain officers or aides, serving as an insignia of office. The word comes from aiguille, needle, in the diminutive form.

In cooking, aiguillettes are typically cuts from poultry, veal, or fish into long, narrow strips that cook quickly. They are trimmed to remove sinews and are often prepared by sautéing, grilling, or quickly poaching. Common examples include aiguillettes de poulet (chicken strips), aiguillettes de canard (duck strips), and sometimes fish such as saumon (salmon). They are usually served with light sauces, salads, or as part of stir-fries, and may be marinated or seasoned to complement delicate flavors.

In a ceremonial or military setting, an aiguillette is a decorative cord, usually braided and worn on the right shoulder across the chest. It may be made of gold or silver thread and is often fastened with a clasp or tassel. The arrangement, color, and number of aiguillettes can indicate rank, role, or affiliation within an organization, such as an aide-de-camp, ceremonial corps, or protocol staff. The accessory is primarily a symbol of office rather than a functional garment.

See also: decorative cords and cords in military dress, and the culinary use of aiguillettes in cuisine.