Carp Fried, Garnished with Parsley

Scale one or several carps; cut off the gills and remove the entrails, then split them in two lengthwise through the belly without separating the parts; take out the spinal bone and the one found in the head. (Soak the milts for a few minutes in milk, drain, salt, roll in flour and fry.) Fry the carp until it becomes firm and of a fine golden color, then drain and range it on a folded napkin, lay on top a bunch of fried parsley and surround with the fried milts and lemons cut in four.