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Creamed Chicken

Take one-half pint of cream or milk; one pint of cooked chicken; one-half teaspoon of salt; one-half teaspoon of pepper; one-half tablespoon of butter; one tablespoon of flour; one tablespoon of chopped parsley; two eggs (yolks). Rub the butter and flour to a cream. Place the milk in a double boiler, and when scalding, add the flour and butter. Stir well, and cook three minutes. Add the parsley and chicken, and cook until the milk is thoroughly hot again. Beat the yolks well, adding to them two tablespoons of milk; and pour them into the chicken. Cook two minutes and serve in a border of potato or rice.