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Chaud Froid of Chicken

I cold roast chicken I tablespoonful of butter I tablespoonful of flour 1/2 pint of cream Salt and pepper to taste Strip the skin carefully from the chicken, and cut the meat into nice pieces, about an inch and a half long and an inch wide. Now put the butter in a frying pan to melt, add to it the flour; mix until smooth; add the cream, stir continually until it boils and thickens; add salt and pepper. Into this sauce dip each piece of chicken, and place the pieces on a dish, one not touching the other. Stand away until very cold. When cold arrange the pieces nicely on a dish, sprinkle them with a little parsley chopped very fine, garnish with aspic jelly and parsley, and serve.