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Smelts Saute, Aux Fines Herbes

Thoroughly wipe twelve good-sized fresh smelts. Have on a plate a tablespoon milk with a teaspoon salt and half teaspoon white pepper; mix well, gently roll the smelts in the seasoning, then in flour. Heat one tablespoon butter in a large frying pan, place the smelts in the pan, one beside another, and gently fry for six minutes on each side. Remove with a skimmer and arrange on a large dish. Sprinkle over half teaspoon chopped chives, a very little chopped chervil and half teaspoon chopped parsley. Squeeze the juice of half a lemon over them. Remove the grease from the pan in which the fish was fried and add half ounce butter; toss the butter in the pan on the fire until well browned, pour over the smelts and serve.