A soup of chicken velouté flavoured with champagne, garnished with asparagus tips, julienne of chicken and chicken quenelles.
A soup of velouté with chicory (US: Belgian endive), enriched with butter and cream, garnished with croûtons and chervil.
A soup of fish velouté with prawns and the liquor from some oysters enriched with butter and cream, garnished with pink and white fish quenelles, green peas and truffles.
A soup of fish velouté with prawns enriched with butter and cream, garnished with prawns and poached oysters.
A soup of puréed crayfish mixed with fish velouté and garnished with crayfish tails, julienne of mushrooms and truffles.
A soup of puréed crayfish mixed with fish velouté and garnished with crayfish tails and heads stuffed with fish forcemeat and diced truffles.
