Beef broth strongly flavoured with ham, garnished with rice and cubes of red royale made with tomato purée.

Chicken consommé with cubes of royale, asparagus tips and very small soft boiled eggs.

Beef consommé served in cups and garnished with calf's brain royale with sorrel or spinach and chervil.

Chicken consommé garnished with spring vegetables and truffles with a quenelle of fines herbes and flavoured with chervil.

"Fisherman's consommé." A strong fish consommé garnished with mussels, peas and diced tomatoes.

Chicken consommé slightly thickened with tapioca, garnished with cream royale, made with 1 whole egg and 6 yolks to 1 pint cream.

A strongly flavoured duck and beetroot consommé, often made wth beer, cayenne pepper and celery, and with added paprika, served in a cup garnished with finely chopped, braised celery.

"Chicken consommé." A clear soup made from an old chicken, 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 and clarified.

A consommé of veal and chicken, flavoured with bay, thyme and dill, poured over asparagus tips and garnished with soured cream (US: cultured sour cream). Named after a Russian General.

A clear chicken soup with rice, concassée of tomatoes and cubes of chicken meat.