A soup of creamed barley flavoured with chicken giblets, flavoured with a little celeriac, leeks and garnished with white chicken meat.
A soup of creamed barley blended with crayfish butter, garnished with veal quenelles and crayfish tails.
A cream consisting of milk, eggs, sugar and ground almonds. There is a savoury version which is cream of rice.
A soup of green peas blended with cream and garnished with julienne of root vegetables, chervil and tarragon.
A cream soup made with pigeon, chicken and crayfish into which quenelles are added and served with a timbale of foie gras and macaroni. It is hardly surprising that this is named after Napoleon's archchancellor, who is reputed to have died from overeating.
A soup of puréed green peas, slightly thickened with tapioca, blended with cream of chicken and garnished with julienne of chicken and leeks.
