itsjoannotjoann wrote:
> On Nov 16, 8:15 am, "Phyllis Stone" > wrote:
>>
>> My son was once married to a woman whose aunt was always in charge of the
>> gravy on Thanksgiving. The whole family raved about it. It was brought to
>> the table in a large tureen. It was a white sauce with lots of chopped up
>> boiled eggs. Maybe they were just being polite. It was yuck.
>
>>
> My sister-in-law makes/made giblet gravy with chopped boiled egg in
> it. It was quite good because it had a rich chicken/turkey flavoring
> from the drippings of the bird.

then why do you 'spose it needed the boiled egg? I mean, I want gravy to
taste of the bird, not egg. I just don't *get it*