1. Clean the giblets well and simmer, covered, in salted water until tender. Drain, reserving the broth. Cool the giblets and chop.
2. After bird has been removed to serving platter, pour four tablespoons fat from the roasting pan into a saucepan. If necessary, add enough butter to make the four tablespoons. Add two cups giblet broth to the drippings in the roasting pan and scrape loose all the brown particles. If necessary, add enough water to make two cups.
3. Add flour to the drippings in the saucepan and cook, stirring, until browned. Gradually add the giblet broth from the roasting pan and cook, stirring, until thickened.
4. Add the cream, chopped giblets and hard-cooked egg, season with salt and pepper and reheat.