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Stuffed Eggs

6 eggs hard-cooked cup white sauce 1 tablespoon chopped red pepper ½ cup finely minced chicken or other meat salt, pepper, Worcestershire sauce Cut eggs in halves lengthwise, remove yolks, and mash. Add meat and seasonings; moisten with white sauce; press in shape of ball and return to white. These eggs may be placed in a dish, covered with white sauce and buttered crumbs, and baked; or covered with a small square of paraffine paper daintily twisted at the ends, for a picnic dish. 2 eggs