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Stuffed Eggs

1 cup white sauce (see teaspoon mustard 1 teaspoon salt 1 tablespoon butter Few grains of cayenne Cut the hard-cooked eggs in halves lengthwise; remove yolks, mash, add grated American cheese, vinegar, mustard and salt and a few grains of cayenne. Add melted butter. Shape in balls size of original yolks, refill whites. Place in a baking dish, pour around white sauce. Bake in an oven with buttered crumbs.