Stir and cook until the flour is blended with the butter; then add one cup of water or stock and one teaspoonful of chopped parsley.

As soon as the sauce boils, add one-fourth a cup of cream, two hard-boiled eggs chopped fine, and one teaspoonful of lemon juice.

Serve on toast, with quarters of lemon cut lengthwise.
_Note._--Cream may be used in the place of stock, and the yolks of two uncooked eggs instead of the cooked eggs.
=Spaghetti.= (_Queen style._) Cut cold cooked chicken or turkey and cooked tongue (enough to make one cup of meat) in dice; cut into inch-length pieces cooked spaghetti enough to make one cup.

Put one cup and a half of thin cream into the blazer over hot water, and, when hot, add the meat and spaghetti.

Beat the yolks of two eggs, add two tablespoonfuls of cream, and stir into the hot mixture; add, also, half a teaspoonful (scant) of salt and a dash of paprica.