Prepare four baba-molds of royale made from crayfish veloute, thirty-six small quenelles of whiting forcemeat, molded to the shape of pearls, and one tablespoonful of small pearls of truffle.

Cut the royale into oval slices, and put these into the soup with the poached quenelles and the truffle pearls.

Pour two quarts of very clear, boiling consomme over the garnish.