Cut hard-boiled eggs in two lengthwise. Take out carefully the yolks, mash them, and mix them with some chicken or other meat minced fine. Season the mixture with pepper and salt. Moisten it with a little of any kind of sauce or gravy, and add a little raw egg. Chopped truffles and mushrooms may be added to the stuffing if convenient. Fill the spaces in the whites of the eggs with the mixture; smooth it even with the top; rub a little raw white of egg over the pieces, and press two halves together. Roll the stuffed eggs in egg and crumbs, and fry in hot fat to a lemon color. Serve the eggs on a napkin, and pass with them a white, Bechamel, tomato, or any other sauce.