Saucier Quotes

“The whiff of Ben's parcel hovered under the delicious aroma of fish. Suddenly John felt hungry. The men, he saw, were sipping from a ladle which they passed between them. The tallest of the three slurped and smiled.
'Whether or not Miss Lucretia consumes it, the kitchen has discharged its duty,' he declared cheerfully. He towered a whole head over the others. 'A simple broth is most apt for a young stomach, especially a stomach which chooses privation over nourishment. Lampreys. Crab shells ground fine. Stockfish and...' He sniffed then frowned.
'Simple, Mister Underley?' jibed Vanian in a nasal voice. 'If it is simple, then how is it spiced?'
'Came in a parcel this morning,' Henry Palewick offered. 'Down from Soughton. Master Scovell had it out in a moment. Smelled like flowers to me. Whatever it was.'
'Which flowers?' demanded the fourth man of the quartet, in a foreign accent. He pointed a large-nostrilled nose at Henry. 'Saffron, agrimony and comfrey bound the cool-humored plants; meadowsweet, celandine and wormwood the hot.”
― Lawrence Norfolk, John Saturnall's Feast

“A-about the full-course offering... I was thinking, for the second dish, the, um, the fish salad..."
"Don't you go giving me all your bright ideas too! Get back to washing dishes!"
"Yeep! Y-yes, sir! I'm sorry, sir!"
"No. I'd like to hear your idea."
Stop acting like you're in charge, girly!
"Um... I was wondering if we might let the customers decide how much dressing they want on it."
"The dressing?! What does that matter?!"
"Oh? And what gives you that idea?"
"I couldn't help but notice it on the dirty dishes that come back. Some have a lot of dressing left on them. Others look like the customer dipped in their bread in the dressing but then left their veggies."
Just washing the dishes... was enough to give her the idea for that improvement?
"But, um, it would be hard to do anything about it, right? It would mean lots more work for the servers and the kitchen..."
"No, not really. Using a Saucière to serve sauces and gravies has long been practiced in France. By presenting it as a traditional touch, it might make for an entertaining novelty for customers."
SAUCIÈRE
Also called a gravy boat or a sauce boat, it is a small pitcher for holding sauces. Diners can pour or ladle their preferred amount of sauce from it.
"Enough! What do you two children know?! This is my kitchen! Customers come to eat my cooking! If you mess with my process any further, I'll kick you both out!"
"Um, Head Chef?
A customer is requesting more dressing for the second course...”
― Yuto Tsukuda, 食戟のソーマ 13 [Shokugeki no Souma 13]