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Potage Pilaff, Turque

Wash well in cold water and drain on a sieve a quarter pint Italian rice. Place it in a saucepan with half pint tomato sauce, half pint broth, half ounce butter, a few very small pieces raw chicken (the equivalent of the leg of a chicken), one teaspoon salt, and half saltspoon Spanish saffron. Cover and set the pan on a slow fire and let cook for thirty minutes. Plunge six very fresh chicken livers in boiling water for one minute, remove, then cut into small square pieces and add to the rice. Moisten with one and a half quarts broth and two gills tomato sauce. Boil for twenty minutes. Skim the fat from the surface of the soup. Pour into a hot soup tureen and serve with a little grated Swiss cheese separately.