Remove the crusts from the bread.
Grind up the bread in a food processor until you have light crumbs.
Remove the crumbs from the processor.
Place the chicken in the processor bowl, and grind to a paste.
Scrape down the sides of the bowl to avoid any lumps.
Add the cream, egg whites, salt, nutmeg, and pepper; process until very smooth.
Add the bread crumbs, and process until mixed well.
Add the parsley, and process for an instant, so that it is just mixed in.
Refrigerate the mixture for 4 hours or so.
Bring the soup stock to a simmer in a deep frying pan with a lid.
Wet your hands, and roll, do not pack, about 3 tablespoons of the mixture into a very fat cigar shape, about 3 1/2 inches long.
Prepare the whole batch, and then roll each in flour.
Place the quenelles in the simmering broth, and poach, with the lid on, for 8 to 10 minutes.