Broth from a marmite made with oxtail, veal, chicken, pheasant and mushrooms garnished with oxtail made into rounds and the vegetables from the marmite and served with little pastries.

Chicken consommé garnished with the yolks of poached eggs, quenelles of pigeon forcemeat, julienne of pigeon and asparagus tips.

"Double consommé." A strong, clear soup fortified with sherry or Madeira.

Consommé garnished with sweetbreads, artichokes and asparagus, or with tongue, celery and rice.

Consommé slightly thickened with tapioca, garnished with cauliflower florets, royale diamonds and chervil.

Consommé with diced tomatoes, small chicken quenelles and tortellini and shaped pasta noodles.

Beef consommé garnished with spinach dumplings with chervil.

Consommé flavoured wth a fumet of hare garnished with quenelles of hare forcemeat, pearl barley and a brunoise of carrot.

Chicken consommé garnished with braised cockscombs and crayfish tails and rice.

Beef consommé garnished with julienne of chicken, vermicelli and grated cheese with tomato royale.