Tracked on 1 list across 1 authority.
The name is French: saucer used as a verb, to pour sauce or to drizzle sauce on bread. The standard fare is what the chef terms ‘saucer’: freshly baked bread on one plate and a sauce on the other. Consommé drawn over a period of three days is a key ingredient. Morel mushrooms in spring and sweetfish in summer impart seasonal flavours. As an apprentice, the chef was appointed saucier, sauce master; his confidence shines in his work today.
Saucer appears on 1 of the lists Mouga tracks, and written up on 1 more. Here's the full trail, dated and linked to each source.
