On Fri, 29 Sep 2017 12:16:35 -0400, Ed Pawlowski > wrote:

>On 9/29/2017 12:09 AM, jmcquown wrote:
>> On 9/28/2017 7:29 PM, cshenk wrote:
>>> 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. Considered in the family of gravy types. I don't
>>> know of any that aren't meat derived Au Jus but there may be some.
>>>
>> I could have gotten a souffle cup of jus (which is simply strained
>> drippings from the roasted beef) or horseradish sauce.* I didn't request
>> either one.* Everyone happy now?
>>
>> Jill
>
>No. They should have used a ramekin

Actually for take out it would have been a disposable cup with a
lid... same as for a dipping sauce from a Chinese take out... a
ramekin is a glass oven proof container, not something a restaurant
wouldn't want to see again... even purchased in bulk could cost a
couple bucks each... and ramekins typically don't have lids:
https://www.amazon.com/Porcelain-Ram...words=ramekins