Saucier: In the large traditional brigades, the saucier is the chef de partie who had the most delicate work. The responsibilities of his post often led him to the function of kitchen assistant.
The saucier is a cook who prepares all the stocks, except the fish stock which are the prerogative of the chief fishmonger, all the sauces, except the Hollandaise sauce (which is also the responsibility of the chief fishmonger), all the meats in sauce, stir-fry, pan-fried, b ...
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