Prepare six ravioles of spinach puree. Six of foie-gras puree, and six of chopped mushrooms, two small tablespoonfuls of tomato dice. Ten minutes before serving, poach the ravioles in boiling salted water and the tomato dice in some of the consomme.

Put the ravioles and the tomato dice (well-drained) into the soup-tureen, and pour over them one quart of consomme with a moderate addition of tapioca. Add a pinch of chervil pluches.