Clean 2-2 1/2 lbs. rainbow trout, but leave the heads attached. Cook the fish in hot broth on low heat about 30 minutes. The broth should barely simmer. Gently transfer fish to serving platter.

Place a sprig of parsley in each mouth, drench fish with melted butter, garnish with a little chopped parsley, and surround with lemon wedges plus about 3 finely chopped hard-cooked eggs, salted and peppered, on the side.