Diced fried bread croûtons and sliced bread sippets are served as an accompaniment with purées and some fawn roux-based soups.
Vegetable garnishes are added to clear, cream, velouté, brown and some fawn roux-based soups.
Parmesan cheese is served as an accompaniment with some bouillons and with many Italian soups.
Cheese straws are served as accompaniments with turtle soup and potage Germiny.
Slices of poached beef marrow are served as a garnish with some bouillons.
Sliced and dried croûtes are served as an accompaniment with some bouillons and consommés, and in soups served in individual marmites and many of the traditional French country soups.
Pluches (sprigs of chervil blanched to preserve their green color) are added to consommés and some broth type soups.