Frogs' Legs Fried with Cream Sauce

Should the frogs' legs be large, cut them in two by separating them at each joint; season with salt and pepper, and wet them over with a little milk, roll them in flour and fry them till a good color. First take out the small pieces, then the large ones, and dress them on a napkin with a bunch of parsley on top; serve a cream sauce (No. 454) in a separate sauce-boat.