Prepare two small, stuffed lettuces, rolled into sausage form and poached; two babamolds of royale with cream. Cut the royale into small dice; trim the lettuce and cut into slices; put this garnish into the soup-tureen and pour thereon one quart of boiling consomme, thickened with two tablespoonfuls of poached tapioca. Add a pinch of chervil pluches.