Chicken consommé made with diced tomatoes.

Beef consommé garnished with button onions previously cooked in broth.

Beef consommé with finely chopped spring root vegetables and poached eggs, flavoured with chervil and port.

Chicken consommé garnished with pearls of carrots and turnips, julienne of pigeon and pigeon's eggs that have been poached.

A clear fish consommé with clams and diced tomatoes.

Chicken consommé slightly thickened with tapioca, garnished with royale or asparagus purée cut into lozenge shapes, rounds of stuffed lettuce and round quenelles decorated with truffles.

"Consommé in the style of Crécy." A clear chicken consommé slightly thickened with tapioca and garnished with royale flavoured with carrots and a little chervil.

Game consommé flavoured with partridges garnished with rounds of royale made with chestnut purée and partridge, partridge quenelles, julienne of truffles. A splash of sherry and brandy is added just before serving.

Consommé with duck fumet, garnished with large duck forcemeat quenelles, covered with sauce suprême, sprinkled with Parmesan cheese and baked au gratin.

Game consommé flavoured with sherry, garnished with hazel-hen quenelles and truffles cut into strips.