Oxtail and chicken consommé cooked over a long time with celery and basil and garnished with pearl barley and and poached egg.

Chicken consommé garnished with chicken quenelles, julienne of white chicken meat and tongue with asparagus tips.

Tomato consommé garnished with tomato royale and diced tomato.

Consommé flavoured with tomato purée, and garnished with royale and julienne of celery.

Chicken consommé flavoured with tomato, garnished with royale and little profiteroles made with Parmesan cheese.

The broth from a petite marmite garnished with small pasta, poached eggs and freshly grated Parmesan cheese.

Mutton consommé garnished with pearly barley, peas, brunoise and diced v.

Beef consommé flavoured with tomato and paprika garnished with chicken royale and Madeira.

Chicken consommé garnished either with cockscombs and kidneys, asparagus tips and royale, or with chicken sausage stuffed with green beans and sliced, truffles and carrots.

Chicken consommé slightly thickened with tapioca, garnished with cockscombs and kidneys, royale and peas, sometimes flavoured with sherry and chervil.