Draw, wash, and clean three chickens, or young fowls, put them into a stewpan, with a bunch of parsley and some well-seasoned boiling veal stock; let it stew for an hour; take out the fowls, and pound all the meat to a fine paste in a marble mortar, with the crumb of two penny loaves, previously soaked in the soup, and the yolks of three or four hard boiled eggs; rub all through a sieve, and add it to the soup stirring it well. Put a quart of rich cream on the fire, and stir it till it boils, and then mix it with the soup and serve it quite hot.