Put the chicken and veal on with 3 quarts of water, together with the rice, parsley, garlic, and the celery seed, tied in a cheesecloth bag.
Boil gently until the chicken is thoroughly done, taking care to skim well all the time it is boiling.
Take out the veal bone, and chop the chicken and fully cooked rice coarsely in a food processor or grinder, moistening it with a little of the stock.
Return the chicken to the stock, season with salt and pepper, and just before serving, pour in the cream.
Heat thoroughly, but don't boil.
