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Pompano Saute, Brown Butter

Neatly wipe two fresh pompano of one and a half pounds each. Season with a teaspoon salt and half teaspoon white pepper. Wet them with a tablespoon milk and lightly roll in flour. Heat a light tablespoon melted butter in a frying pan, lay the fish in the pan and fry for six minutes on each side. Remove, dress on a dish, and take all the fat from the pan; place in it three-quarters of an ounce butter and toss on the fire till of a brown colour; pour over the fish, decorate with six "quarters" of lemon and serve.