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As far as I know, these are actually two different things. The Spanish mancerina is yet another similar, but not-quite-the-same saucer. THe creation dates are roughly beginning of the 16th century (mancerina), the end of 17th century for trembleuse, mid-18th century for enfoncé. Different drinks: chocolate for mancerina and trembleuse, milk for enfoncé. Викидим (talk) 11:59, 13 November 2024 (UTC)[reply]
Yes, the soucoupe enfoncé has the main saucer raised, with a sunken "socket" for the cup. The trembleuse is the opposite, with the socket raised above the saucer base. The former could be added to saucer, or here, or get its own article. Don't know about the mancerina. Johnbod (talk) 13:43, 13 November 2024 (UTC)[reply]
I think the aim is the same as for the Trembleuse, so it may make sense to treat them together. Hillier, Bevis, Pottery and Porcelain 1700-1914: England, Europe and North America (series The Social History of the Decorative Arts), 1968, Weidenfeld & Nicolson, ISBN 0297176684. p.63 says both terms come under the term "trembleuse". Don't know about that. Johnbod (talk) 18:31, 14 November 2024 (UTC)[reply]
... that trembleuse cups and saucers enabled people with unsteady hands to drink hot beverages?
Source: Hillier, Bevis, Pottery and Porcelain 1700-1914: England, Europe and North America (series The Social History of the Decorative Arts), p. 63, 1968, Weidenfeld & Nicolson, ISBN 0297176684