Prepare a dariole-mold of foie-gras puree, and a few pro-fiterolles the size of hazelnuts, the latter being made very crisp.

When the royale is cold, cut into regular dice and put in the tureen.

Pour over the garnish a quart of consomme thickened by three tablespoonfuls of poached tapioca, and serve. Send the profiterolles, very hot, to the table separately.