Chicken consommé garnished with tiny spring vegetables and poached plovers' eggs.

Beef consommé garnished with chiffonade of lettuce and sorrel or spinach and vermicelli with chervil.

Chicken consommé garnished with quails' eggs and small chicken quenelles.

Cold, clear, jellied consommé

Chicken consommé garnished with tapioca pearls and thin threads of pasta. It should be accompanied by two green timbales and one red one with a couple of plain ones.

Fish consommé garnished with white fish quenelles with prawn (US: shrimp) butter and halved morel mushrooms and served with soft carp roes on toast.

Chicken and pheasant consommé garnished with small quenelles of pheasant forcemeat with cream and truffles, pearl barley and a julienne of celery heart.

Chicken consommé garnished with rounds of very green pea royale flavoured with chervil and smalll quenelles of chicken made with cream,

Consommé flavoured with tarragon and garnished with little quenelles of chicken forcemeat flavoured with chervil and tarragon, petits pois, green beans cut into diamonds and asparagius tips.

Beef consommé garnished with tiny cubes of ham, julienne of carrot and royale.