Put one tablespoonful of butter in a chaffing dish, and when bubbling add one tablespoonful of flour, one half teaspoonful of salt, one half saltspoonful of pepper, and, gradually, one cupful of milk.

Add the whites of three hard boiled eggs, chopped fine.

When hot, pour over three slices of toast.

Rub the yolks through a strainer over all and garnish with parsley.