Wipe meat, remove from bone, and cut into small pieces.
Put meat and bone in soup kettle, cover with water; add carrots, onion, celery, parsley, bay leaf, salt, cayenne, and peppercorn.
Bring quickly to boiling point, reduce heat, simmer 5 hours, strain.
Chill, remove fat, reheat; add wine, beef extract, and cream.
Season to taste with salt and cayenne.