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Trout, Meuniere

Draw from the base of the head (gills) three medium, very fresh brook trout. Wipe neatly, make three small incisions on each side of the trout, season with a teaspoon salt and half teaspoon white pepper, lightly wet with milk and roll them in flour. Heat two tablespoons butter in a frying pan, place the fish one beside another in the pan, and briskly fry them for five minutes on each side. Dress on a hot dish, squeeze the juice of half a lemon and sprinkle half teaspoon freshly chopped parsley over them; add a tablespoon butter to the pan, toss it on the range until brown, pour it over the trout and serve.