1.   Strain the sauce through a fine-mesh sieve and pour into a sauce boat.

2.   Combine the rest of the juices into a sauce boat with remaining seeds, and serve with chicken.

3.   It was much more than a tempest over teapots, a debate about demitasse spoons and sauce boats.

4.   Pour juices into a sauce boat, skim off fat and season juices with soy sauce.

5.   Serve in sauce boat or bowl, along with roast.

6.   Serve sauce over chicken, or, for crisp skin, in a sauce boat.

7.   Stir in mustard, season with salt and pepper, and pour into sauce boat.

8.   The lush leaves of valerian were judged appropriate for the voluptuous shape of a sauce boat.

9.   There are ivy-leaf sauce boats, pear-shaped coffeepots and leaf-shaped pickle dishes with twig handles.