Melt butter in saucepan. Stir in flour. Blend in milk, stirring until smooth and thickened. Add wine, turkey, peas and half the almonds. Lightly beat the egg yolks with a fork,
then add a little of the milk sauce into the egg yolks. Immediately stir eggs into the turkey mixture. Add salt. Pour into greased 2 quart casserole dish. Scatter remaining almonds on top. Blend the cornflake crumbs and melted butter. Spread over turkey mixture. Sprinkle with grated Parmesan cheese. Bake 30 minutes at 375°.