These are to be prepared as in the foregoing case, and a leason of three yolks of eggs and a spoonful of cream to be added when finishing the sauce.
The mullets must be placed in oiled papers, an equal proportion of the sauce spread over each, and then fastened down in these oiled papers, by means of twisting the edges of the papers in a somewhat similar manner to that used for twisting the hem of a muslin frill when about to prepare its edge for what sempstresses term whipping.
This papering process being satisfactorily accomplished, broil the mullets over a slow fire to warm them through, and also to colour them on both sides without at all burning the paper, and this done, serve them on a napkin.