"Soup of Caesar's mushrooms and hazelnuts." Stew lettuce and Caesar's mushrooms in butter for half an hour. Add a knuckle of veal, milk and rice and some dried mushrooms. Cook for two hours, sieve and add hazelnuts crushed and mashed with butter. Sieve again and add some egg yolks and double cream (US: heavy cream).

Nettle soup

The broth from a marmite made with oxtail, garnished with the vegetables from the marmite and with a portion of the oxtail.

Veal cooked in velouté mixed with egg yolks to bind it. Towards the end of the cooking process, butter and macaroni are added. It is served with grated cheese.

A soup of green peas with diced vegetables.

A soup of peas puréed with other vegetables.

A soup of hare garnished with julienne of hare and small sliced sausages, finished with cream.

A soup of purée of Brussels sprouts thickened with egg yolks and cream, garnished with croûtons.

A soup of puréed lentils mixed with strong game stock, thickened with cream and garnished with croûtons.

A soup of potatoes and leeks, sometimes including carrots.