On 9/29/2017 4:47 PM, wrote:
> 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.Â* Only thing missing is some au jus.
>>>>>>
>>> I could have gotten a souffle cup of jus (which is simply strained
>>> drippings from the roasted beef) or horseradish sauce.Â* I didn't request
>>> either one.Â* 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...

True, Sheldon. In restaurant parliance it is called a "souffle cup"
(and it has nothing to do with souffles). It's a small covered cup for
takeout. If I'd made it at home and strained the drippings I'd have
served it in a ramekin.

Jill