In French cuisine there are very many variants of , including those in the list below.
French consommés
FrenchEnglishContentsRefWith gibletsChicken consommé with giblets and diced root vegetables.Bickel, p. 68AdeleChicken consommé with peas, pearls of carrots and chicken quenelles.Adelina PattiChicken consommé with peas, pearls of carrots and cubes of , with chestnut purée.Bickel, p. 61AfricanBeef consommé with rice, diced artichoke hearts, and small puffs of cream puff paste seasoned with curry powder.WingsChicken consommé, garnished with fowls' wings, boned, stuffed and braised.Escoffier, p. 71Albion 1Fish consommé slightly thickened with tapioca, garnished with lobster quenelles and strips of truffle.Albion 2Chicken consommé garnished with shredded truffles, asparagus tips, chicken and goose liver quenelles and cockscombs.Saulnier, p. 33AlexandraChicken consommé slightly thickened with tapioca, garnished with shredded lettuce, chicken quenelles and strips of white chicken meat.German styleConsommé thickened with tapioca flavoured with juniper, garnished with julienne of red cabbage, roundels of Frankfurter sausages with grated horseradish.Alsace styleConsommé garnished with noodles and profiteroles stuffed with foie gras purée.AmbassadorChicken consommé with dice of , chopped truffles, mushrooms and chicken breast.AmbassadressChicken consommé with chopped black truffle, tomato, green peas, julienne of chicken and mushrooms.American styleClear chicken broth with rice, crushed peeled tomatoes and cubes of chicken meat.Admiral styleFish consommé with fish quenelles, diced lobster, mushrooms and rice.Old fashioned Beef consommé, garnished with dry slices of French bread coated with the vegetables used for the soup, mashed and sprinkled with grated cheese, gratinated in the tureen in which the soup is served.Andalusia styleConsommé blended with diced , tomato purée, garnished with dice of tomato, julienne of ham, boiled rice and vermicelli, with strands of egg.AnjouGame consommé garnished with asparagus tips, rice and game quenelles.ArenbergChicken consommé, garnished with balls of carrots, turnips, truffles, peas, small round chicken quenelles, and roundels of asparagus chicken.HarlequinBeef consommé garnished with vermicelli and quenelles in three colours: yellow, green and red.ArtagnanBeef consommé strongly flavoured with essence of grouse, garnished with strips of grouse meat and peas.AulagnierBeef consommé garnished with peas and strips of cabbage.AuroraBeef consommé flavoured with tomato juice, slightly thickened with tapioca, garnished with strips of white chicken meat.Escoffier, p. 72With stuffed lettuceBeef consommé garnished with small balls of stuffed lettuce.Bickel, p. 78BalmoralClear mock turtle soup garnished with diced calf's foot and veal quenelles.Baron BrisseBeef consommé garnished with rice and cubes of in three colours: cream, spinach and truffle.Bickel, p. 62BeatriceConsommé garnished with semolina, roundels of minced chicken blended with tomato.BéhagueChicken consommé with poached egg and chervil.Farmer's wife styleRich beef consommé garnished with strips of cabbage, diced green beans and small squares of cooked noodles.Beautiful Gabrielle Consommé thickened with tapioca garnished with rectangles of chicken, mousseline and crayfish tails.BénéventBeef consommé flavoured with tomato, garnished with strips of ox tongue, ox palate and cooked macaroni.BerchouxGame consommé, garnished with cubes of quail and chestnut , diced mushrooms and truffles.Shepherdess styleBeef consommé thickened with tapioca, garnished with asparagus tips, diced mushrooms, tarragon and chervil.BernyBeef consommé thickened with tapioca, garnished with , mixed with chopped almonds and truffles shaped into small balls and fried.BismarckStrong beef consommé slightly thickened with arrow root, flavoured with Port, garnished with diced mushrooms and Cheddar cheese.White foodChicken consommé garnished with green peas and shredded chervil, served with small tartlets filled with minced chicken. BohemianChicken consommé thickened with tapioca and garnished with dice of chicken blended with foie gras purée; profiteroles served separately.BoieldieuChicken consommé garnished with small foie gras quenelles, chicken quenelles and truffle quenelles.BonaparteChicken consommé garnished with chicken quenelles.Housewife styleBeef consommé garnished with diced potatoes cooked in stock, strips of leek and carrots, with croûtons.ButchersStrong beef consommé garnished with small braised balls of cabbage and blanched beef marrow.Flower girl styleBeef consommé garnished with peas, diced French beans, asparagus tips and balls or small cubes of carrots and turnips.Saulnier, 34BourbonConsommé thickened with tapioca, garnished with sago and large quenelles decorated with truffles representing fleurs-de-lis, with shredded chervil.BourdalouChicken consommé garnished with four different kinds of tomato, green asparagus, chicken and carrots.BraganzaBeef consommé garnished with nizam pearls (a kind of sago), very small pearls of cucumber and in four colours.BrasilianBeef consommé garnished with vegetable julienne, strips of pimiento and rice BretonBeef consommé garnished with julienne of leek, celery, onion, mushrooms and shredded chervil.BriandChicken consommé garnished with dices of chicken, ham and veal and shredded chervil.BrieuxChicken consommé thickened with tapioca, garnished with chicken made with pistachio powder and cut into stars dice of truffles and japon perles.BrightonBeef consommé flavoured with sherry, garnished with veal quenelles, strips of cooked calf's head and julienne of vegetables.Bickel, p. 63Brillat SavarinChicken consommé flavoured with celery, slightly thickened with arrowroot, garnished with strips of truffles, mushrooms and carrots.BritanniaChicken consommé garnished with foie gras quenelles, asparagus tips, strips of truffles and tomato cut in triangular shapes.BritishFish consommé garnished with neatly cut strips of truffles and cubes of lobster .BrunoiseRich beef consommé garnished with braised finely diced carrots, leeks, turnips, celery, onions and French beans peas and chervil.CameraniBeef consommé garnished with braised diced carrots, celery and leeks with cooked broken spaghetti; grated Parmesan cheese is served separately.CaminoUnsweetened pancake dough mixed with grated Parmesan cheese strained through, à colander into boiling beef consommé.CancalaiseFish consommé thickened with tapioca, garnished with oysters, julienne of fillets of sole, quenelles of whiting.CapuchinsChicken consommé garnished with shredded lettuce and spinach; profiteroles filled with chicken purée served separately.CardinalFish consommé flavoured with lobster, garnished with lobster quenelles.CarêmeRich chicken and veal consommé garnished with round slices of carrots and turnips, shredded lettuce and asparagus tips.CarltonRich beef consommé garnished with cubes of cream , quenelles and small crisp puffs of grated cheese.CarmeliteFish consommé slightly thickened with arrowroot, garnished with cubes of fish forcemeat and rice.CarmenConsommé clarified with tomato purée and sweet red peppers, garnished with chickenExcoffier, p. 73CarolineChicken consommé garnished with lozenges of chicken, rice and chervil.CastellaneGame consommé flavoured with woodcock, garnished with roundels of a creamed mixture of woodcock purée and lentil purée, yolk of eggs chopped and thickened, served with a julienne of woodcock fillets.CatalonianBeef consommé garnished with rice, diced poached tomatoes and strips of green peppers.Caux styleBeef consommé garnished with slices of braised vegetables and diced cooked bacon and lamb.CavourChicken consommé garnished with green peas, cooked broken macaroni and baked "peas" (unsweetened pancake mixture strained through, a coarse colander into hot fat and fried).Bickel, p. 64With celery Beef consommé flavoured with celery.CelestineBeef or chicken consommé garnished with strips or thin unsweetened pancakes mixed with chopped chervil.Bickel, p. 64CinderellaChicken consommé with truffles, chicken kidneys and rice.Chancellor'sBeef consommé garnished with round slices of pea , strips of white chicken meat, truffles and mushrooms.CharivariBeef consommé garnished with strips of braised carrots, turnips, celeriac, onions and cabbage.CharleyBeef consommé thickened with tapioca, garnished with asparagus tips, poached eggs and shredded chervil. 1CharolaisPetite marmite consommé, garnished with small glazed onions, carrot balls, roundels of braised cabbages and small sections of oxtail. 2CharolaisClear oxtail soup garnished with small braised onions, pearls of carrots, small pieces of oxtail and very small stuffed cabbage leaves shaped into balls.CharterhouseBeef consommé slightly thickened with tapioca, garnished with poached diced tomatoes and small raviolis, stuffed with spinach purée, goose liver and with mushrooms mixed with chicken forcemeat.Hunter styleGame consommé flavoured with Port, garnished with julienne of mushrooms and game quenelles served with profiteroles stuffed with game purée.ChatelaineChicken consommé thickened with tapioca, garnished with of onion and artichoke purée cut in cubes, and chicken quenelles stuffed with chestnut purée with cheese croûtons.ChatelaineChicken consommé garnished with slices of chicken and semolina and short strips of white chicken meat and truffles.CherbourgBeef consommé flavoured with Madeira wine, garnished with strips of truffles and mushrooms, ham quenelles and poached eggs.Angel hairChicken consommé garnished with very small vermicelli. (separately) grated Parmesan.ChevreuseChicken consommé garnished with large quenelle of chicken, stuffed with asparagus purée and julienne of truffles.ChoiseulBeef consommé garnished with fancy cut cream and asparagus tips.Christopher ColumbusChicken consommé flavoured with tomatoes, slightly thickened with tapioca, garnished with cubes of tomato and chicken quenelles.CincinnatiChicken consommé garnished with pearls of carrots, turnips, potatoes and profiteroles stuffed with chicken purée.ClaremontBeef consommé garnished with fried onion rings and round slices of cream .CleopatraChicken consommé garnished with diced tomatoes.ClothildeBeef consommé garnished with button onions cooked in broth.ColbertBeef consommé garnished with printanier of vegetables and small poached eggs.Escoffier, p. 74ColombineChicken consommé garnished with pearls of carrots and turnips, strips of pigeon meat and poached pigeons eggs.CountessChicken consommé thickened with tapioca, garnished with asparagus , chicken quenelles decorated with truffles to imitate, a countess's coronet and shredded lettuce.CrécyChicken consommé thickened with tapioca garnished with lozenges of chicken, blended with purée of carrots, brunoise of carrots and chervil shreds.Crust in the potRich beef consommé garnished with neatly cut vegetables cooked in the soup and diced beef; shortly before serving, crusts of toasted French bread placed on top; usually served in earthenware or fire proof china pot.Old fashioned soupBeef consommé garnished with cubes of chicken and beef cooked with the broth, diced pot vegetables, served with slices of fried French bread with poached beef marrow.CussyGame consommé flavoured with partridges garnished with roundels of chicken made with chestnut purée and partridges quenelles, julienne of truffles, half-glass of Madeira and brandy when about to serve.Saulnier, p. 35CyranoDuck consommé; quenelles of duck forcemeat half, à teaspoonful size, cooked, covered with supreme sauce, sprinkled with cheese and gratinated in the oven, are served extra.White ladyChicken consommé thickened with tapioca, garnished with dice of chicken made with almond milk, stars of chicken and japon perles.DanishWith strips of truffles and ox tongue and quenelles coloured with saffron.Aremberg beef brothBeef consommé with peas, pearls of carrots, turnips and truffles,