Picayune Frogs a la Poulette

From 1895:

An old French chef, residing in the faubourg Francais, supplies the following recipe for cooking frogs. Sylvester has named the dish which he originated “Picayune frogs a la poulette.”
Having scalded the frog’s legs, dip them in egg and sifted bread crumbs and fry in boiling lard until light golden brown. Then make a poulette sauce as follows:
Take one tablespoonful of flour, one very large tablespoonful of butter, two gills of fresh milk, and a half teaspoon of salt. Put the butter in a saucepan over the fire. As soon as it melts, add the flour; stir till blended. Be careful not to let it brown. Add the boiling milk by degrees to the flour and butter, stirring without ceasing. Add a teaspoonful of chopped parsley and a half of an onion, grated. Have ready two fresh eggs beaten in a bowl. Warm the frog’s legs in the sauce. When it is boiling stir the sauce briskly into the eggs. Return to the side of the fire for one or two minutes, being very careful not to let it boil after adding the eggs, or the sauce will curdle.