Fry the rashers in a little melted butter and, when done, remove from the pan and keep warm in a very slow oven. Fry the cutlets to a nice golden colour in the bacon fat, add a little hot water and simmer till the cutlets are quite tender, seasoning with salt and paprika. Add the cream gradually, stirring till the sauce thickens. To serve, put some boiled rice in the centre of a dish and lay the slices of bacon over it. Arrange the cutlets around the dish and pour the sauce over them.