Broth from a petite marmite garnished with pearl-shaped quenelles of chicken forcemeat, lettuce chiffonade and served with little pastry straws of Parmesan cheese and chervil.

Broth from a petite marmite garnished with fine vermicelli, petits pois and diced tomates which have been cooked in oil.

Chicken consommé garnished with pearl-shaped roundles of carrot, turnip and truffle, served with profiteroles.

Chicken consommé garnished with cockscombs and shredded, braised lettuce and with rice.

Beef consommé garnished with chiffonade of nettles, lettuce, spinach and cabbage, served with Parmesan cheese.

Chicken consommé garnished with quenelles of chicken forcemeat, chiffonade of lettuce and chervil, served with profiteroles.

Beef consommé flavoured with Madeira, garnished with black olives and cucumber balls.

Chicken and pigeon consommé garnished with mousseline of crayfish and julienne of truffle and served with small flaky pastries. Could have been served with an ortolan.

Chicken consommé slightly thickened with tapioca, garnished with quenelles of chicken forcemeat, asparagus tips and rice.

Consommé slightly garnished with quenelles of chicken forcemeat with truffles and tongue, dice of royale made with peas, slices of carrot and turnip, asparagus tips and chervil.