Simmer gently until the sweetbreads are quite tender.
Then remove them, and add to the stock the flour mixed thoroughly with butter.
Stir and boil well, to cook the flour.
Add the cream, lemon juice, and seasoning.
Strain the sauce through a fine strainer or tammy-cloth.
Dish the sweetbreads in a circle on a border of mashed potatoes.
Pour the sauce over them.
Put on each sweetbread a tiny pinch of finely-chopped parsley, ham, or truffle; or use all three, placing them alternately.
The green peas should be put in the centre of the dish.