Remove the eyes from the mullets and split them as for papillottes, and season in the same way. Take some straws long enough for the mullets to lie on, put a little oil on them, and place them on a gridiron, lay the mullet on them, and grill or broil these for ten to fifteen minutes according to size. Great care must be taken in the cooking, and the fire should be a moderate and a very clear one. When cooked the skins should not be broken, but quite crisp to the touch. Dish them on a very hot dish, and just as they are served, lay a piece of Maître d’Hôtel butter on the top of each fish, sprinkling the butter as you dish it with a little warm thin glaze (if you have it) with a pastry brush.