Discard celery, onion, and gizzard. Chop liver and neck meat and return to pan. Add chicken broth or if you have a turkey, use drippings ( about 1 1/2 cups and on can of chicken broth).

In a 2 quart saucepan, simmer the giblets, salt, pepper, bouillon, celery, and onion in 1 quart of water for 40 to 50 minutes.

Chop eggs and add broth. Mix cornstarch and milk together. Slowly add broth. Stir well until thickened. Reduce heat low.