au jus

Arnold Zwicky zwicky at STANFORD.EDU
Sat Aug 18 23:30:51 UTC 2012

On Aug 18, 2012, at 4:23 PM, Victor Steinbok wrote:
> Arnold Zwicky posted an item on "French Dip", prompted by the Zippy
> strip. Among other tidbits, the post mentions that a French dip sandwich
> can be "served au jus".

> OED dates the usage to 1865:
>> Cookery (chiefly U.S.). A. adj.
>> As postmodifier: designating a dish, usually meat, prepared or served
>> in a gravy containing its own juices. Cf. jus n.
>> 1865 Mrs. Goodfellow's Cookery as it should Be 150 (heading) Endive au
>> jus.
>> B. adv.
>> With gravy or jus; in its own juices.
>> 1866 N.Y. Times 11 Jan. 2/4 The bill of fare for Tuesday was: Potage,
>> julienne; fish, broiled,..quail, larded au jus.
> The first variant is simply a part of the name of a dish, attached to
> the ingredient "swimming" in the sauce. The second refers to the style
> of cooking or serving.
> There is also a third, somewhat hacked use:
>> C. n.
>> = jus n.
>> 1930 Reno (Nevada) Evening Gaz. 23 Aug. 4/6 (advt.) Choice of
>> Fricassee of Chicken With Italian Suchini, Roast Prime Beef With Au Jus.
>> 1969 Amer. Speech 44 92 An informant in Kansas reports that a
>> cafeteria server asks customers if they want the au jus‚ with their beef....

another variant, often mocked along with "with au jus": "with au jus sauce".  and then there's "ju sauce" etc.


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