Sprinkle with chopped parsley and bits of butter; fold in the edges.

Add the prepared pumpkin and parsley and cover with stock or water.

Place the mackerel in a baking-dish; sprinkle with pepper and chopped parsley.

Garnish the serving-dish with parsley and cooked eggs cut in quarters lengthwise.

Let the wine bubble, then add the remaining ingredients, except the parsley.