Consomme Variations

Garnishes
     Breton
Ingredients
     Juliennes of celery, onion and leeks

Garnishes
     Brunnoise
Ingredients
     Small diced vegetable

Garnishes
     Dubarry
Ingredients
     Flowerettes of cauliflower

Garnishes
     Florentine
Ingredients
     Juliennes (strips) of blanched spinach

Garnishes
     Julienne
Ingredients
     Juliennes of cut vegetable (3 cm Strips).

Garnishes
     Madrilene
Ingredients
     Tomato dice and green peas.

Garnishes
     Paysanne
Ingredients
     Mixed fresh spring vegetables, cut in small dices.

Garnishes
     St. Germain
Ingredients
     Fresh green peas.

Garnishes
     Celestine
Ingredients
     Juliennes of thin pancakes

Garnishes
     Cereals
Ingredients
     Rice and barley

Garnishes
     Diablotin
Ingredients
     Diamonds of cheese biscuits.

Garnishes
     Egg drops
Ingredients
     Pour into the boiling consomme, beaten eggs.

Garnishes
     Royal
Ingredients
     Dices of  savoury egg custard (egg, stock and seasoning poached)

Garnishes
     Tapioca
Ingredients
     Pearls of tapioca.

Garnishes
     Vermicelli
Ingredients
     Fine noodles.