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Red Mullet, Stuffed

Scrape and wash the fish, and wipe them carefully. Make a little forcemeat with hard-boiled yolks of eggs, chopped parsley, butter, pepper and salt, and a spoonful of finely-grated bread-crumbs. Fill the mullet with this stuffing, wrap the fish in buttered paper, and broil over a gentle fire. When done enough, remove the paper, and serve the fish on a hot dish with a little melted maitre d'hotel butter under them, or failing this, with maitre d'hotel sauce in a tureen. Time to broil, twenty to thirty minutes.