Melt butter in large skillet.

Stir in flour.

Slowly add water used to cook bird, and milk.

Stir constantly to keep smooth.

Chop whites and yolks of hard-boiled eggs separately.

Stir in whites and seasoning.

Pour mixture over bird.

Garnish top with coarsely chopped yolks.

Heap well-mashed potatoes round bird.

Garnish with chopped parsley and cayenne.

chicken. It is identical to the Egg sauce used for Cabbie-claw, except that the stock water is different.