Roast a large chicken. Clear all the meat from the bones, chop, and pound it thoroughly with a quarter of a pound of boiled rice. Put the bones (broken) and the skin into two quarts of cold water. Let it simmer for some time, when it will make a weak broth. Strain it, and add it to the chicken and rice. Now press this all through a sieve, and put it away until dinner-time. Take off the grease on top; heat it without boiling, and, just before sending to table, mix into it a gill of boiling cream. Season carefully with pepper and salt.