Specialty Dishes are the functional “problem solvers” of the dining table. Unlike standard plates and bowls which serve general purposes, these items are engineered with specific shapes and volumes to serve particular foods—from a single soft-boiled egg to a hot soufflé.

While often considered optional, investing in these accessories elevates a meal from a simple dinner to a refined culinary experience, demonstrating attention to detail and knowledge of service etiquette.

The Ramekin (derived from the French *ramequin*) is a small, cylindrical dish with straight sides. It is perhaps the most versatile specialty item in any kitchen.

• Primary Function (Baking): Designed to withstand high oven temperatures, it is essential for making individual portions of soufflés, crème brûlée, or lava cakes. The straight sides guide the egg whites to rise vertically, creating the signature “puff.”
• Secondary Function (Mise en Place): Chefs use them to organize pre-measured ingredients (spices, herbs) during cooking.
• Table Service: Perfect for serving individual portions of dips, nuts, olives, or butter alongside a bread basket.

Common Sizes:

• 2–3 oz: For condiments, butter, or amuse-bouche.
• 4–6 oz: The standard size for single-serving desserts or baked eggs.
• 8–10 oz: Used for individual pot pies or French onion soup.

The Sauce Boat, traditionally shaped like a boat with a pouring spout at one end and a handle at the other, is dedicated to serving hot sauces, gravy, or jus.

• The Design Logic: The spout is elongated to allow for a precise, thin stream of liquid, preventing splashes on the tablecloth. The handle is often raised or insulated to keep the server's hand away from the hot sauce.
• The Underplate (Stand): High-end sauce boats always come with a matching saucer or underplate. Its function is crucial: it catches any inevitable drips from the spout, protecting the table linen.
• Ladles vs. Pouring: While many boats are designed for pouring, formal etiquette often dictates using a Sauce Ladle (with a lipped edge) to scoop the sauce from the boat onto the meat, ensuring precise distribution.

Rarely seen in American or Asian households but essential in Europe, the Egg Cup is designed to hold a soft-boiled egg (in its shell) upright for eating.

• Footed Cup: A simple cup on a stem. The egg is placed pointed-end up. The diner taps the top with a spoon, removes the shell cap, and eats the soft yolk directly from the shell using a small spoon and “soldiers” (strips of toast).
• Double Egg Cup: An hourglass shape. The smaller side holds a soft-boiled egg; the larger, wider side can be flipped over to hold a hard-boiled egg or used as a small bowl for egg salad.

Butter is highly sensitive to odors and temperature. A dedicated Butter Dish usually consists of a flat base and a high-domed cover (cloche).

• Function: The cover protects the butter from absorbing fridge odors and keeps out dust/insects when left on the table.
• Material Matters: Porcelain or Stoneware dishes are preferred over glass because they block light (which can turn butter rancid) and help maintain a cool internal temperature.

The Tureen is the centerpiece of formal soup service. It is a large, deep, covered bowl used to serve soup tableside.

• Heat Retention: Tureens are typically made of thick ceramic or silver to keep liters of soup hot throughout the course.
• The Lid Slot: A defining feature is the small notch cut into the lid, allowing the long handle of a soup ladle to protrude while the lid remains closed to trap heat.

• Thermal Shock: Ramekins are often moved from a hot oven to a cold counter. Ensure your material (like high-fired porcelain) can handle this shift to avoid cracking.
• Cleaning Spouts: Sauce boats can be difficult to clean deep inside the spout. Use a small bottle brush to ensure no dried gravy remains.
• Dishwasher Safety: Small items like egg cups can fly around in a dishwasher. Place them in a designated basket or wash by hand.

— See Also:

• Specialty Spoons (Egg & Sauce Ladles)
• Why Porcelain is Best for Baking