A clear beef consommé garnished with a chiffonade of lettuce and sorrel, vermicelli and a julienne of mushrooms and chervil.
Beef consommé slightly thickened with tapioca, garnished with star-shaped black and green royale made with ground pistachios and diced truffles.
"Brighton consommé." Beef consommé flavoured with sherry, garnished with veal quenelles, strips of calf's head and vegetable julienne.
A clear chicken consommé slightly thickened with tapioca and strips of chicken, lettuce, sorrel, chervil and other herbs and strips of royale, or slightly thickened with arrowroot, with celery, julienne of truffles, mushrooms and carrots.
There are different ways of preparing this. 1) A clear chicken consommé garnished with quenelles of foie gras, asparagus tips, julienne of truffles and triangular pieces of tomato royale or, alternatively 2) Consommé slightly thickened with tapioca, garnished with diced royale blended with lobster coulis and julienne of truffles.
"British consommé." Fish consommé garnished with truffles cut into strips and cubes of lobster royal.
Finely diced carrots, parsnips, leeks and celery braised in butter, covered with rich beef consommé. Peas and beans are added just before serving and a little chervil.
Finely diced carrots, parsnips, leeks and celery braised in butter, covered with rich beef consommé. Peas and beans are added just before serving, a little chervil and cubes of cream royale.
