This system meant that instead of one person preparing a dish on one's own, now multiple cooks would prepare the different components for the dish. An example used is "oeufs au plat Meyerbeer", the prior system would take up to fifteen minutes to prepare the dish, while in the new system, the eggs would be prepared by the "entremettier", kidney grilled by the "rôtisseur", truffle sauce made by the "saucier" and thus the dish could be prepared in a shorter time and served quickly in the popular restaurants.