A soup of puréed potatoes, turnips, haricot beans (US: navy beans) and leeks diluted with velouté and garnished with small shapes of green beans and cubes of carrot royale.
A soup of puréed whitings mixed with fish velouté and garnished with small mussels and whiting quenelles.
A soup of chicken velouté and creamed rice garnished with four different coloured royales and served with grated cheese.
A soup of chicken velouté with a few caraway seeds, garnished with small balls of turnip, carrot and potato.
A soup of puréed chicken and rabbit mixed with velouté flavoured with Madeira and garnished with julienne of mushrooms, truffles and carrots.
A soup of velouté of chicken with cream of rice and tomatoes, with rice, diced tomatoes and thin strips of red peppers.
A soup of rabbit velouté with julienne of rabbit meat, morel mushrooms and truffles with added cream, finished with Madeira.
