Oxtail consommé flavoured with Madeira and garnished with a macédoine of carrots and turnips.

Chicken and partridge consommé garnished with quenelles of partridge forcemeat with julienne of truffles cooked in Madeira and served with profiteroles made with Parmesan cheese.

Chicken consommé slightly thickened with tapioca, garnished with a julienne of artichokes and croûtons topped with poached beef bone marrow.

Chicken consommé garnished with birds' nests, asparagus tips and julienne of truffle cooked in Champagne.

White consommé garnished with julienne of white chicken meat and whites of leeks and of potatoes.

Beef consommé garnished with tomato royale, carrot royale and spinach royale with chervil.

Chicken consommé garnished with balls of carrot and turnip, royale made with a purée of spring herbs and chervil.

Beef consommé garnished with quenelles of chicken forcemeat and aspic, with julienne of carrots and turnips and chervil.

Chicken consommé garnished with rice, diced chicken liver and served with grated Parmesan cheese.

Consommé slightly thickened with tapioca, served with profiteroles stuffed with foie gras and truffle purée.