Have one quart of boiling consomme ready. Take three different kinds of royale, cold, consisting of truffle puree, tomato puree, and puree of peas, each of which should have been poached in a dariole-mold. Cut the royales into regular dice and put them in the soup-tureen with one tablespoonful of chicken fillet. Pour the boiling consomme over these garnishes and serve at once.