Beef consommé garnished with royale made with grated Parmesan cheese, strained through a colander directly into the boiling broth.

A rich fish consommé slightly thickened with tapioca, garnished with whiting quenelles, poached oysters, julienne of sole and chervil.

Beef consommé garnished preserved cherries and button mushrooms with a splash of sherry. Caprice indeed.

A clear chicken consommé with chiffonade of lettuce and spinach, served with small savoury profiteroles filled with chicken purée.

A clear fish consommé garnished with lobster quenelles.

A clear chicken and veal consommé garnished with sliced root vegetables, braised lettuce and asparagus tips.

Beef consommé garnished with julienne of tongue and chiffonade of cabbage with chervil.

A rich beef consommé with cream royale, quenelles and tiny puffs of crisp unsweetened puff pastry mixed with grated cheese.

Fish consommé slightly thickened with arrowroot, garnished with rounds of fish forcemeat and rice.

Beef consommé clarified with a purée of uncooked tomatoes and red peppers, garnished with tomatoes cut into lozenge shapes, julienne of green peppers, rice and chervil.