"Consommé in African style." A clear beef consommé, seasoned with curry and garnished with rice, chopped artichokes and small savoury profiteroles.

Chicken consommé slightly thickened with egg yolk, garnished with ham royale, cockscombs and kidneys.

Chicken consommé garnished with diced royales, chopped truffles, mushrooms and diced white meat of chicken.

"Consommé in the style of Alsace." A clear onion consommé with braised sauerkraut and slices of Strasbourg sausage or garnished with small savoury profiteroles stuffed with purée of foie gras and fine pasta.

A strong chicken consommé garnished with small round slices of royale of puréed truffles, diced mushrooms and diced white chicken meat.

Chicken consommé garnished with royales: a black one of truffles, a red one of tomato and a green one of green peas, and with a julienne of chicken and mushrooms.

A clear chicken consommé with tomatoes, celery and peppers. Can be served either hot or cold.

Chicken consommé garnished with macaroni cut into small rings, mixed with béchamel sauce and fried in small discs, and scattered with grated Parmesan and Gruyère cheese.

"Consommé in the style of the Admiral." A clear fish consommé slightly thickened with arrowroot and garnished with pike quenelles, diced lobster, mushrooms and rice, poached oysters and truffles in a crayfish butter. Sometimes it contains truffles and Madeira. It is served with sprigs of chervil.

Beef consommé garnished with beef marrow.