Chicken consommé garnished with almond royale, asparagus tips and chopped white of of hard boiled egg sprinkled with chervil.
Chicken consommé slightly thickened with tapioca, garnished with small quenelles of white chicken forcemeat with a layer of foie gras and truffle, and a julienne of carrot served with little profiteroles stuffed with purée of chicken.
Consommé garnished with diced aubergine (US: eggplant), diced tomato pulp, chopped mushrooms and macaroni. Served with grated Parmesan cheese.
Broth from a petite marmite made with the addition of goose legs and dried mushrooms, garnished with quenelles of goose meat forcemeat made with truffle and ccream and served with little pastries garnished with pâté de foie gras.
Consommé flavoured wth a fumet of pheasant, garnished with julienne of roast pheasant and with fresh noodles, served with grated Parmesan cheese.
Consommé flavoured with truffle and covered with a crust of pastry named after the then President of France. This was deeloped for banquets so that the consommé could be kept hot as it was delivered to large numbers of people at the same time.
