"Consommé in the style of the huntsman." A clear game consommé with port and chopped mushrooms, chervil, game quenelles or with potatoes stuffed with game purée and a splash of Madeira.

"Consommé in the style of the lady of the manor." Chicken consommé slightly thickened with tapioca, garnished with diced onion royale made with soubise and artichoke purée, served with chicken quenelles stuffed with chestnut purée.

Beef consommé with a little Madeira and strips of truffles and mushrooms, ham quenelles and poached eggs.

Chicken consommé garnished with chicken royale and semolina royale, stuffed with asparagus purée and julienne of truffles and white chicken meat.

Beef consommé garnished with chiffonade of lettuce, sorrel or spinach and cabbage, sprinkled with paprika.

Beef consommé with cream royale cut into shapes and asparagus tips.

Chicken consommé made with tomatoes, slightly thickened with tapioca, garnished with tomato royale and chicken quenelles.

Beef consommé with pearls of carrots, turnips and potatoes, possibly lima beans. and with profiteroles stuffed with chicken purée.

Beef consommé with fried onion rings and round slices of cream royale.

"Clarified consommé." A clear soup made from shin of beef, knuckle of veal, root vegetables, leeks, celery and an onion stuck with cloves. It is cooked for a long time, cooled and strained. Chopped lean beef is put into a pan with egg whites that have been whipped with water, added to the clear soup and cooked for a long time.