Sturgeon consommé flavoured with cucumber, garnished with julienne of salted cucumber and given intensity with vesiga.
A clear consommé from a dish of boiled beef and broth (petite marmite) served with toast spread with vegetable purée and finished au gratin.
"Consommé in the style of Andalusia." A clear tomato consommé mixed with tomato purée and diced tomato, flavoured with tomato royale and garnished with small dumplings, julienne of ham and rice, and vermicelli and threads of egg.
Consommé garnished with pasta of the same name. This seems to be an invention of Escoffier, rather than a known pasta in Florence. "is an extremely delicate pasta product, which is used in clear soup. This pasta, which the guests themselves put into their consomme in their soup-plates, is presented in the form of flakes, pure white and very light. Hence its name, "Florentine snow". "
Beef consommé garnished with artichoke royale, little veal dumplings and little chicken dumplings and a julienne of tongue, with chervil.
