Chicken consommé garnished with diced royale, and little packages of lettuce leaves stuffed with chicken forcemeat and tongue.

Beef and Chicken consommé garnished with pearls of carrot and rice, seasoned with chervil.

Broth from a petite marmite garnished with spring vegetables such as carrots, turnips and petits pois with shreds of lettuce leaf, diced chicken's livers and chervil.

Broth from a petite marmite garnished with cheek of veal, julienne of celery and of truffle that has been stewed in Madeira.

Rich beef consommé garnished with royale made with cream.

Chicken consommé garnished with cheese quenelles.

Consommé garnished with royale of chicken, peas and chervil with egg.

Broth from a petite marmite garnished with quenelles and served with poached bone marrow and little toasts.

Broth from a croûte-au-pot granished with little gnoccho of choux pastry made with white truffle and grated Parmesan cheese.

Consommé à la Madrilène garnished with chick peas and rice.