1/4 c. butter, melted
1 tsp. salt
Giblets (heart, liver and gizzard of poultry), chopped
1/4 c. flour
2 c. broth (may use bouillon cubes and 2 c. water)
2 hard cooked eggs, chopped

Combine butter, flour and salt; gradually add broth, giblets and eggs. Cook until thick, stirring constantly. Serve over dressing. Yield: 8-10 servings.