SAUCIER

Recently we've come in and found ourselves in the midst of full-out catering. The whole dining room gets rented out, we have a set menu and the whole class works to put out several served to everyone simultaneously. Recipes were, er, 'fluid,' so they're not included here but I did have a few spare moments to take some pictures which you can see below.

Prep work, ah, lovely prep work.







Pots simmering on the stovetop soon before we set up for service.






The finished product right before it goes out. A consomme with a braised meat.
The accoutrements: mustard, cornichons, tuiles, pickled onions and salt.
Kenny slicing the meat just before plating.