Garnishes for Hot or Warm Consommés

In the days when soup and consommé were still an all-important part of a meal, elaborate garnishes were prepared such as small cubes of savory herb custards known as royales. Nowadays the following light garnishes are preferably used:

• Juliennes of vegetables or vegetables cut into fancy shapes with Japanese or Chinese cutters
• Juliennes of crepes
• Soup noodles
• Instant tapioca
• Minced very flavorful mushrooms such as Oregon truffles
• Blanched juliennes of lettuce
• Blanched watercress
• Minced herbs, etc.