Prepare a dariole-mold of each of the four following royales.

1. A puree of haricot-beans with a soupcon of tomato.

2. A chicken puree moistened with velouté.

3. A puree of asparagus-tops, with a few cooked spinach leaves, to give a color.

4. A puree of carrot.

Poach and cool the royales, then cut in fancy shapes. Put all into a soup-tureen and pour over a quart of boiling and very clear chicken consomme. Serve at once.