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Frogs' Legs, Saute Meuniere

Clip off with scissors the claws of one and a half pounds fresh frogs' legs, thoroughly wipe them, place on a plate, season with half teaspoon salt and two saltspoons white pepper, lightly baste with milk, then roll in flour and briskly shake them on a sieve to remove all superfluous flour. Thoroughly heat two tablespoons melted butter in a frying pan, add the legs and brown for fifteen minutes, gently tossing meanwhile. Dress on a dish, sprinkle over half teaspoon freshly chopped parsley and the juice of half a lemon. Place half ounce butter in pan, toss on fire until a light brown, pour over the legs and serve.