On Thu, 28 Sep 2017 19:43:11 -0500, "cshenk" > wrote:

>Janet wrote in rec.food.cooking:
>
>> In article >, cshenk1
>> @cox.net says...
>> >
>> > Bruce wrote in rec.food.cooking:
>> >
>> > > On Thu, 28 Sep 2017 12:58:44 -0400, Dave Smith
>> > > > wrote:
>> > >
>> > > > On 2017-09-28 12:34 PM, wrote:
>> > > > >
>> > > >>> https://s26.postimg.org/oxkbqwlzd/prime_dinner.jpg
>> > > > > >
>> > > >>> I also got a cup of asparagus/brie soup (wonderful stuff, I
>> > > need to >>> replicate it).
>> > > >>
>> > > >> Looks very good. Only thing missing is some au jus.
>> > > >>
>> > > >
>> > > > No. What is missing is jus. If there is no jus it is not au jus.
>> > >
>> > > That's it.
>> >
>> > Not sure what you mean. Au Jus is what they call a fairly thin
>> > broth served with meat here.
>>
>> no, it's called jus.
>>
>> https://en.wikipedia.org/wiki/Au_jus
>>
>> If you're going to use a French term, get it right.
>>
>> Janet UK
>
>Please note even your quoted version shows the difference in USA terms.
>We are an international group. You will never get all to use the
>specifics you want from a particular country.
>
>Au Jus in the USA is a thin, meat based (far as I know) 'gravy'
>(actually a broth with no thickening we'd recognize here).
>
>Suggest ignore it if we add 'au' to the front of jus.

How can you not see it is the 'juice' from the meat, not some ghastly
made gravy.